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Skippys Spaghetti

What you need: 

1 med onion
4 cans of tomato sauce
2 cans of Italian stewed tomatoes
1/2 each of a green pepper, red pepper, and yellow pepper
handfull of each (dried) parsley, oregano, 1/2 handfull of sweet basil
pepper and salt to taste
1-4 cloves of garlic (depending on if you like garlic!)
one can of red wine (Merlot preferably)
2-3 bay leaves

What you do: 

In a large pot (with a lid) heat up the olive oil and saute the garlic and onions, then add the peppers. Saute until the peppers are tender. Add the Itallian stewed tomatoes and bring to a gentle boil (stiring continuously) then turn down to a simmer. Next add the 4 cans of tomato sauce. Then use the tomato cans and add one can of vegan wine (swirl the vegan wine around the cans to get all the sauce out!). Next add the parsley, oregano, basil, and bay leaves. DONT add the salt or pepper yet! Stir and cover. Allow the sauce to cook until it is hot threw out. You can then sample the sauce and add pepper and salt according to you own taste. Let it simmer for as long as you can. We simmer it all day with the lid off half the time to condence the sauce. You can also add mushrooms (I happen to be allergic to them so we don't). Feel free to alter this recipie to fit your own tastes!

Preparation Time: 
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SO HOW'D IT GO?

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