1 tbsp Olive oil
2 Large cloves garlic crushed
1 Large onion, finely chopped
1 can No-salt-added tomato paste 6-ounce can
2 tbsp Minced fresh parsley
1 1/4 tsp Italian herb seasoning
1/2 tsp Dried basil
1/8 tsp Salt
Freshly ground black pepper
2 tsp Sugar
1/8 tsp Hot red pepper flakes or to taste
1 cup Water
1/4 cup Red wine
1 Bay leaf
1 can No-salt-added tomato sauce 8-ounce can
1 can No-salt-added tomatoes crushed, with liquid 16-ounce can
1/2 cup Grated Parmesan cheese or to taste
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Heat oil in heavy non-aluminum skillet over medium-high heat. Add garlic and onion and saute until limp. Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and pepper flakes. Cook 3 or 4 minutes, stirring often. Bring water, wine, bay leaf, tomato sauce, tomatoes and liquid from tomatoes to a boil. Reduce heat and simmer 1 to 1-1/2 hours. Remove bay leaf. Cook spaghetti according to package directions, omitting salt. Drain and serve with sauce. Sprinkle dish with Parmesan cheese. NOTE: The sauce freezes well. Makes 8 servings (2 ounces spaghetti and 1/2 cup sauce per serving).
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