Herbed Tomato Spaghetti Sauce
Yield
1 batchPrep
15 minCook
130 minReady
150 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | medium |
red onion
chopped |
|
| 1 | medium |
sweet red bell peppers
|
*
|
|
chopped |
* | ||
| 2 | each |
garlic cloves
minced |
|
| 3 | medium |
carrots
chopped |
|
| ½ | pound |
mushrooms
coarsely chopped |
|
| 8 | cups |
tomatoes
chopped fresh, seeded |
|
| 1 | teaspoon |
aniseed
crushed |
|
| 1 | each |
bay leaves
broken |
*
|
| ¼ | cup |
red wine
dry |
*
|
| ¼ | cup |
oregano
fresh, chopped |
*
|
| ¼ | cup |
basil
fresh, chopped |
*
|
| ¼ | cup |
italian parsley
chopped |
|
| 2 | tablespoons |
lemon balm
chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
red onion
chopped |
|
| 1 | medium |
sweet red bell peppers
|
*
|
| 0 |
chopped |
* | |
| 2 | each |
garlic cloves
minced |
|
| 3 | medium |
carrots
chopped |
|
| 226.8 | g |
mushrooms
coarsely chopped |
|
| 1.9 | l |
tomatoes
chopped fresh, seeded |
|
| 5 | ml |
aniseed
crushed |
|
| 1 | each |
bay leaves
broken |
*
|
| 59 | ml |
red wine
dry |
*
|
| 59 | ml |
oregano
fresh, chopped |
*
|
| 59 | ml |
basil
fresh, chopped |
*
|
| 59 | ml |
italian parsley
chopped |
|
| 3E+1 | ml |
lemon balm
chopped |
* |
Directions
Sauté 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 1½ 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.
