Herbed Tomato Spaghetti Sauce

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150 minutes Prep: 15 minutes Cook: 130 minutes

188 calories per serving view nutrition facts

Ingredients

2	tablespoons	olive oil
1	medium	red onion	chopped
1	medium	sweet bell pepper
			chopped
2	each	garlic cloves	minced
3	medium	carrots	chopped
1/2	pound	mushrooms	coarsely chopped
8	cups	tomatoes	chopped fresh, seeded
1	teaspoon	aniseed	crushed
1	each	bay leaf	broken
1/4	cup	red wine	dry
1/4	cup	oregano	fresh, chopped
1/4	cup	basil	fresh, chopped
1/4	cup	italian parsley	chopped
2	tablespoons	lemon balm	chopped

Directions

Saute onion, bell pepper, garlic and carrots in olive oil in a 4-quart saucepan until vegetables are tender (about 10 minutes).

Add mushrooms and continue cooking 2 or 3 minutes more.

Add tomatoes, bay leaf, aniseed and wine.

Simmer, uncovered, stirring occasionally, until sauce thickens (about 1 to 1 1/2 hours).

Add oregano, basil, parsley and lemon balm; stir and simmer 15 to 20 minutes longer to let flavors mingle.

Cathy's note: The recipe says nothing about removing the bay leaf afterward, but this is standard practice so that any sharp edges on it do not cause discomfort or physical damage to people.

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