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Monday, January 31, 2011

Spicy Meatless Spaghetti Sauce

I found this recipe tucked away in one of my old cook books. This recipe was given to me by our neighbor and good friend Mrs. Kathy O. from the old neighborhood about 20+ years ago. She had made this sauce specially for us (knowing that we were vegetarians) when she had invited us for Thanks giving dinner. Shortly after, they moved away to PA. We kept in touch for few years but then but gradually lost touch with each other. Thank you Mrs. O for your hospitality and for this recipe.

Since then I have modified the recipe to my own spicy version.

Number of Servings: 8


* 1/3 cup olive oil

* 2 bay leaves fresh or dried

* 2 yellow chopped onion chopped

* 1 medium green bell pepper chopped

* 1 medium red bell pepper chopped

* 1 medium yellow or orange bell pepper chopped (optional)

* 5-6 cloves crushed garlic

* 1 Tbs crushed oregano leaves

* 1 teaspoon basil

* 1 teaspoon crushed red pepper

* 1 can (28 ounces) crushed tomatoes

* 1 (16 ounce) can whole peeled tomatoes, undrained and coarsely chopped

* 3 cans (8 ounces) tomato sauce

* 3 cans of (6 ounces) tomato paste

* 2 cans of tomato soup (10.5 oz each)

* 1 small can (4 oz) mushrooms undrained (optional)

* 3 tbs brown sugar

* 2 tbs granulated sugar

* 1 teaspoon salt or to taste

* 1/2 teaspoon ground black pepper

* 2 teaspoons paprika powder

* 1 teaspoon cayenne pepper (or to taste)

* 1/2 cup red wine

* 1-2 cups of water

* Cooked wheat spaghetti


* In a large pan heat oil.

* Add bay leaf, and crushed red pepper, stir.

* Immediately add onions, garlic, red and green pepper until cooked to desired consistency.

* Add chopped tomatoes, cook for 2-3 min

* Add remaining ingredients except wine. (add the water one cup at at time until right consistency is achieved).

* Simmer on low heat for at least 30-45 min to allow flavors to blend, stirring occasionally.

* Take out the bay leaves and stir in the red wine, simmer for additional 5-10 min.

* On individual plates, spoon the sauce over cooked spaghetti; top each serving with your choice of cheese, if desired.

Photograph credits:
Photograph of sauce By mrjoro Joey Rozier

Photographs of speghetti with sauce by Pabo 76 Young Yun

Recipe modified by Surekha from a recipe given to her by Kathy O.

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