Tvp spaghetti sauce

Yield: 6 servings

Measure Ingredient
1 large Spanish Onion
3 \N Cloves Garlic
1 cup Tvp
1 teaspoon Mixed Herbs
1 teaspoon Oregano
1 teaspoon Rosemary
¼ teaspoon Black Pepper
1 \N Vegetable Stock Cube; (optional)
\N \N Boiling water to cover
2 mediums Zucchini squash
¼ pounds Mushrooms; (optional)
1 pounds Tomatoes; Peeled fresh or cann
2 teaspoons Oregano
1 teaspoon Rosemary
½ teaspoon Basil
½ teaspoon Parsley
1 \N Bay leaf
¼ teaspoon Black Pepper
½ cup Red Wine; (optional, or water)
\N \N Tomato Paste; (to thicken)

Combine TVP with next ingredients to water and let sit 3 hours or more.

Saute the garlic and onion till tender. Now add the TVP) and fry for about ten minutes. It is best that the mince mixture should be fairly dry before adding, i.e. there should not be any unabsorbed water. Add the mushrooms and courgettes and continuing frying till tender, a little extra liquid may be needed at this stage as the mince Mixture will probably absorb some.

Add the tomatoes, wine and herbs and leave simmering with a lid on for about 20-25 minutes. If the sauce is still too runny add a little tomato puree to thicken. For best results leave the sauce off the heat for a few hours to absorb the flavours and simmer gently just before serving.

Serve with spaghetti.

Recipe by: Net

Recipe by from Chef Christo (Restaurant in Hackensack, NJ:on their website) Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@...> on Oct 26, 98, converted by MM_Buster v2.0l.

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