REC:Harry's spaghetti sauce was Ragu

"Default User" wrote in message

It is just too easy to put some olive oil in a pan, add

Here's a great recipe from someone who unfortunately seldom posts here anymore:

* Exported from MasterCook *

Harry's Tomato Sauce

Recipe By :Harry Demidivicius, rec.food.cooking Serving Size : 0 Preparation Time :0:00 Categories :

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large carrot -- cut in large chunks 1 stalk celery -- cut in large chunks 1 medium onion -- cut in large chunks 1 clove garlic 1-4 cup olive oil 1 tablespoon dried oregano 1-4 teaspoon ground fennel (Harry's addition) 28 ounces Italian tomatoes -- crushed 1 cup dry red wine 1-4 cup fresh parsley -- minced

Blend the carrot, garlic, oil and oregano in a food processor until emulsified.

Empty the tomatoes into a large saucepan on medium heat and mash them. Stir in the vegetable mixture. The resulting blend should be quite thick and look reddish with traces of green and yellow visible. When it starts to bubble, turn down the heat and simmer uncovered for about 90 minutes, stirring occasionally, until it has reduced and blended into a sauce.

Add in the wine and continue to simmer for a few more minutes. Stir in the parsley, simmer for 5 more minutes. Taste and adjust seasonings and remove from heat.

The sauce may now be served over pasta or stored in the refrigerator in tightly capped 28-ounce jars.

Dora