Spaghetti with chunky tomato sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 4 | teaspoons | Butter |
| 1 | large | Carrot -- peeled and diced |
| 2 | Celery ribs -- diced | |
| 1 | Onion -- diced | |
| 2 | tablespoons | Minced garlic |
| 1 | teaspoon | Flour |
| 3 | pounds | Ripe tomatoes, peeled, |
| Seeded, chopped | ||
| 1 | tablespoon | Tomato paste |
| 1 | pinch | Sugar |
| ¼ | cup | Fresh chopped basil |
| 4 | Fresh parsley sprigs | |
| 2 | Sprigs fresh oregano | |
| 1 | Bay leaf | |
| Salt and freshly ground | ||
| Pepper -- to taste | ||
| 1 | pounds | Spaghetti |
| Grated Parmesan cheese -- | ||
| For accompaniment | ||
Directions
1. Heat oil and butter in a large, heavy saucepan over medium heat.
When butter foams, add carrot, celery, onion, and garlic, and stew gently for 10 minutes. Stir in flour and continue cooking 5 minutes.
Add tomatoes, tomato paste, sugar, basil, parsley, oregano, and bay leaf. Simmer, partly covered, for 1 hour.
2. Remove bay leaf and herb stems. Pass sauce through a food mill or process briefly in a food processor if you prefer a smoother texture.
Adjust seasoning to taste with salt and pepper.
3. Bring a large pot of salted water to a boil over high heat. Cook spaghetti until just tender (about 8 minutes). Drain thoroughly. Top with tomato sauce and grated Parmesan cheese.
Recipe By : The California Culinary Academy