Saturday, January 15, 2011

Marinara! Pasta Lovers Unite!

Teddy's Spaghetti
I love food and couldn't write a blog without incorporating some of my favorite recipes. Here in Wisconsin we are in the deep depths of winter.  This simple standard warmed up our kitchen;  and it's one of my husband Ted's specialties.  It is easy to freeze or just serve on various pasta's throughout the week.  One night I added the little bit of the sauce leftover to my chili and it was delicious.


1 28 -oz can stewed tomatoes
1 28 -oz can  or boxed (recommended) crushed tomatoes
2 yellow onions
2-3 cups of mushrooms (optional of course)
1 bulb of garlic
2 tablespoons sugar (don't skip!)
1/4 cup of olive oil
1/2 cup of red wine
1 tablespoon  basil
1 tablespoon dried oregano
1/4 cup fresh parsley
2 bay leaves
sea salt and pepper


Blend the stewed tomatoes and crushed tomatoes in a blender.  In a large kettle sweat out the yellow onions in olive oil until transparent. Add the diced garlic and sliced mushrooms.  Pour in the pureed tomatoes, and reduce heat.  Add sugar, basil, bay leaves, oregano, and red wine, and simmer for a minimum of one hour. Ted tells me the longer you simmer the better.  Salt and pepper to taste.

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