You can find another version of the Red Cross Spaghetti Sauce #2 recipe HERE
Get your FREE MAGIC PAN CREPE RECIPE COOKBOOK with purchase of La Cuisine Francaise Cookbook in CD format or INSTANT download at Doreen's Kitchen
Ingredients:
| 2 tablespoons | each of very finely diced carrots, celery & onions |
| 2 tablespoons | butter |
| 1 | small can tomato paste (6 oz) |
| 1 can | tomato sauce (29 oz almost 2 lbs) |
| 1 | garlic clove |
| 1 | beef bouillon cube |
| 1/2 cup | dry red wine |
| 1 cup | water |
| 1/4 cup | fresh chopped parsley |
| 1/4 cup | olive, salad oil or butter |
| pinch | of salt, pepper and basil to taste |
| 6 to 8 ounces | spaghetti per person |
Directions:
Saute on low flame the Vegetables in Olive Oil, Salad Oil or Butter until very soft.
Stir constantly. Try not to let the Butter brown too much.
Add the remaining ingredients and simmer for about 30 minutes.
Plate and serve with Meat Balls if you want.
Get
your FREE MAGIC PAN CREPE RECIPE COOKBOOK with purchase of La Cuisine
Francaise Cookbook in CD format or INSTANT download at Doreen's Kitchen
