Little Joe's Spaghetti Sauce
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 tablespoons bell peppers, minced
- 1 celery, chopped
- 1 garlic clove, minced
- 1 (28 ounce) can whole tomatoes, chopped
- 1 (28 ounce) can tomato puree
- 1 tablespoon dried basil
- 1 tablespoon crushed dried oregano
- 1 bay leaf
- 1⁄2 cup dry red wine
- 1 cup water
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons freshly grated parmesan cheese
directions
- Heat oil in a large heavy pot.
- Add onion, green pepper, celery and garlic and saute until vegetables are tender.
- Add tomatoes, tomato puree, basil, oregano,and bay leaf.
- Simmer for one hour, stirring frequently.
- Add wine, water, salt and pepper.
- Simmer one hour longer.
- If sauce is too thick, add water.
- When sauce is cooked, add Parmesan cheese and mix well.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.