Spaghetti with chunky tomato sauce

Yield: 8 Servings

Measure Ingredient
2 teaspoons Olive oil
4 teaspoons Butter
1 large Carrot -- peeled and diced
2 \N Celery ribs -- diced
1 \N Onion -- diced
2 tablespoons Minced garlic
1 teaspoon Flour
3 pounds Ripe tomatoes, peeled,
\N \N Seeded, chopped
1 tablespoon Tomato paste
1 pinch Sugar
¼ cup Fresh chopped basil
4 \N Fresh parsley sprigs
2 \N Sprigs fresh oregano
1 \N Bay leaf
\N \N Salt and freshly ground
\N \N Pepper -- to taste
1 pounds Spaghetti
\N \N Grated Parmesan cheese --
\N \N For accompaniment

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

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