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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large onion, chopped |
2 teaspoons dry basil |
2 teaspoons fennel seeds |
2 tablespoons olive oil or 2 tablespoons salad oil |
1/2 lb mushroom, sliced |
1 cup dry red wine |
1 can large tomato paste (i didn't realize this was an ingredient) |
1 clove garlic, minced |
2 teaspoons dry tarragon |
2 teaspoons dry oregano leaves |
1 cup zucchini, cut in pieces |
1 medium green pepper, chopped |
2 lbs tomatoes |
1 tablespoon sugar |
Directions:
1. In a 4 to 5 quart pan over medium heat, cook onion, garlic, basil, tarragon, fennel and oregano in oil, stirring often until onion is limp, 10 to 15 minutes.
2. Add zucchini, mushrooms and green pepper.
3. Cook until mushrooms are limp, stirring often, 10 to 15 minutes.
4. Add wine, tomatoes, tomato paste and sugar to pan.
5. Bring to a boil over high heat, then reduce heat to low; cover and simmer until sauce is thick, stirring occasionally, about 45 minutes.
6. Use hot. Makes about 7 cups.
7. Pasta Sauce: 2 Tbsp.
8. butter or margarine 2 Tbsp.
9. all-purpose flour 1 tsp.
10. McKay's instant chicken seasoning 1 cup milk 2 to 3 Tbsp.
11. grated Parmesan cheese In a medium saucepan, melt butter or margarine over low heat. Blend in flour and seasoning.
12. Add milk, stirring constantly and cook over medium heat until sauce is moderately thick and bubbly.
13. Remove from heat and stir in Parmesan cheese. Makes approximately 1 cup sauce.
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