Spoon 2 tablespoons of the sauce onto the center of each
aking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle
Heat olive oil in a large, heavy pot over medium heat. Cook and stir onion and garlic in hot oil until tender, 5 to 7 minutes.
Stir crushed tomatoes, tomato sauce, tomato paste, and water with the onion mixture until smooth; add sugar, parsley, basil, salt, Italian seasoning, fennel, and pepper. Stir the mixture, bring to a simmer, reduce heat to low, and cook, stirring occasionally, until thickened and the seasonings have permeated the sauce, 1 hour to 90 minutes.
FOR TOMATO SAUCE---------------.
Heat oil in saucepan
n bottom of pre-heated sauce pot and let it heat
4 cup of the tomato sauce over each breast and divide
5 minutes until golden.
Simple Tomato Sauce:
Saute the garlic over
et aside.
Get all tomato sauce ingredients in a pot, take
Heat oil in a heavy saucepan.
Add onion, celery and garlic clove (cool slightly), about 3 minutes.
Crumble ground chuck into mixture.
Brown well.
Add salt and pepper.
Clove of garlic may be removed after browning.
Add tomato paste and stir.
Add water and stir thoroughly.
Cover and let simmer over low flame (3 minutes).
Add tomato sauce, sugar, oregano, basil and garlic powder. Stir well.
Cover and simmer over flame for 45 minutes, stirring occasionally.
Recipe is for 1 1/2 pounds of spaghetti.
Stir tomato sauce, sugar, basil, Italian seasoning, and minced onion together in a saucepan over medium heat; bring to a simmer, reduce heat to low, and cook for 10 minutes.
Start by making the tomato sauce.
Combine the onions, canned
/3 cup of the tomato sauce over each loaf.
Slice
as 4.
Pour the tomato sauce into a large flat oven
Saute ground beef. Add onion, celery and carrots, cook until soft.
Add every thing else! (tomato sauce, tomato soup, tomato soup, tomatoes, water, sugar, worcestershire sauce, tabasco, salt, oregano, garlic salt, basil, celery salt, and pepper).
Simmer (covered because it splatters), for a good while (that's what it says). i usally don't time it, but let it sit on stove for at least an hour, some times two. I just add a bit more water if it gets too thick before supper time.
Stir often, so it does not burn on bottom!
e Creuset cookware for this recipe!).
Set oven to broiler
hiles are steaming, make tomato sauce.
Tomato Sauce: Heat oil in a large
Chop onion, pepper and celery very coarsely; saute in heavy saucepan with olive oil until tender.
Cut stewed tomatoes into quarters and add to the vegetables along with the tomato sauce and Italian seasoning.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, about 1 hour or until sauce thickens.
Add salt and pepper to taste.
Empty tomato sauce into a 2-quart saucepan.
Into this, stir in the Italian seasoning, parsley, garlic salt, sugar, pepper and chopped onion.
Cover and simmer while browning hamburger in frying pan.
After browned, add to sauce.
Simmer for 4 hours, or until it has a well-seasoned taste.
Serve over pasta of your choice.
Yields 5 to 6 servings.
Whisk together tomato sauce, Worcestershire sauce, sherry and sugar. Set aside.
Coat beef in 2 tbsp olive oil. Season. Heat a wok over high heat. Cook beef for 30 seconds, or until just browned. Remove from pan and set aside.
Add remaining oil in wok. Stir-fry garlic and red onion for 30 seconds. Add tomatoes and tomato sauce. Bring to a boil then return beef to wok and toss to coat. Reduce heat to medium, cover and simmer for 2 mins. Add spring onions.
Serve with steamed rice and lime wedges.
For the tomato sauce, heat oil in a medium