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Vegetable spaghetti sauce ff (rbfv65a)
Zutaten für 6  Menge anpassen
die Zutaten:
 Jim Kessler
 white wine dry
Carrots; slice thin
1 grossRed pepper; chop
1 grossGreen pepper; chop
1 TasseCauliflower; chop
Celery stalk; chop
1 grossOnion; chop
1 TasseBroccoli; chop
 Garlic; lots, mince
2 DoseTomatoes; ground, 48 oz
2 Dosetomato paste
 Basil; fresh best
 Rosemary; pulverize
 Oregano; not too much
 Cilantro; or It. parsley for the faint-of-heart
 Dry red wine; something with lotsa body
 Chicken base; or salt
 black pepper
 Hot red pepper flakes; or Tabasco
die Zubereitung:

Have all the vegetables ready to cook - chopped and in containers. Pour about 1 oz of white wine in a large lined pot. When wine is boiling, dump in carrots and stir vigorously. Allow bottom to become a little dry then add a small amount of wine. Continue until carrots begin to soften then add each of the other ingredients in turn until all are in pot. Add small amounts of wine as necessary, but allow bottom to become somewhat dry without burning. Remember to keep Stirring! Add the garlic last but allow to cook for only about 30 seconds. After all vegetables are in pot, add tomatoes and tomato paste. It is possible to buy Ground canned tomatoes, if not, no big loss. Wash out cans with a quantity of red wine and add to pot. Add basil, rosemary - ground in spice mill, a little oregano, the cilantro, chicken base - or bouillon cubes - black pepper and red pepper, stir cover pot and turn heat down until sauce is barely boiling. Cook until vegetables are tender and then run through food mill to puree. Return to pot. Bring barely to boil, adjust seasonings, cover and heat for about one half hour. Pour over your spaghetties and mangia! Save some of the red wine to go with the spaghetties. :

D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80ss

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