Spaghetti Sauce 3 (Vegetarian)
- First Lot:
- 24 oz tomato paste (five 140g cans)
- 4 c water
- 1/2 T minced garlic
- 1 T dried basil
- 2 t Salt (Table)
- 1 t freshly ground black pepper
- 2 T Sugar (Granulated)
- 4 t dried oregano
- Second Lot:
- 1/2 c grated pecorino cheese (make sure it's vegetarian)
- 8 oz chopped mushrooms
- 2 t oil
- 1/2 c chopped onion
- 16 oz spaghetti (I've guessed the amount here; will come back later with a better figure)
For the first lot:
(Start about 4 hours before serving time)
In a 5 quart pot, mix all the first lot ingredients together. Place on stove and simmer over medium high heat til it comes to a slight boil. Turn down the heat to low and keep it at a very gentle simmer. Cook and stir frequently.
Taste to see if you like the spice combination, adding more as necessary.
For the second lot:
(Start about 20 or 30 minutes before serving time)
Start a large pot of water boiling for the spaghetti.
Add cheese and mushrooms to sauce; continue to simmer, and adjust seasonings as necessary.
Heat oil in a large skillet; once hot, add onion. Cook until done. Add to sauce.
Once the pot of water boils, add the spaghetti, cook until desired doneness, drain, and toss with sauce.
SJ Note: This is an adaptation, to make our favorite spaghetti sauce vegetarian. It was fine the night we trialled it, but for some reason tasted a bit burnt the night we served it at our dinner party. It hadn't burned, there was no burning in the pot. Shall have to play around with this more before serving it again.