Vegetable spaghetti sauce ff (rbfv65a)

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Vegetable Spaghetti Sauce  Ff (Rbfv65a)
  Categories: Sauces, Vegetarian, Fat-free, Prodigy, Dec.
       Yield: 6 servings,
  
            -Jim Kessler
            Dry white wine
       2    Carrots; slice thin
       1 lg Red pepper; chop
       1 lg Green pepper; chop
       1 c  Cauliflower; chop
       1    Celery stalk; chop
       1 lg Onion; chop
       1 c  Broccoli; chop
            Garlic; lots, mince
       2 cn Tomatoes; ground, 48 oz
       2 cn Tomato paste
            Basil; fresh best
            Rosemary; pulverize
            Oregano; not too much
            Cilantro; or It. parsley for
            -the faint-of-heart
            Dry red wine; something with
            -lotsa body
            Chicken base; or salt
            Black pepper
            Hot red pepper flakes; or
            -Tabasco
  
   Have all the vegetables ready to cook - chopped and in
   containers. Pour about 1 oz of white wine in a large
   lined pot. When wine is boiling, dump in carrots and
   stir vigorously. Allow bottom to become a little dry
   then add a small amount of wine. Continue until
   carrots begin to soften then add each of the other
   ingredients in turn until all are in pot. Add small
   amounts of wine as necessary, but allow bottom to
   become somewhat dry without burning. Remember to keep
   STIRRING! Add the garlic last but allow to cook for
   only about 30 seconds. After all vegetables are in
   pot, add tomatoes and tomato paste. It is possible to
   buy GROUND canned tomatoes, if not, no big loss. Wash
   out cans with a quantity of red wine and add to pot.
   Add basil, rosemary - ground in spice mill, a little
   oregano, the cilantro, chicken base - or bouillon
   cubes - black pepper and red pepper, stir cover pot
   and turn heat down until sauce is barely boiling. Cook
   until vegetables are tender and then run through food
   mill to puree. Return to pot. Bring barely to boil,
   adjust seasonings, cover and heat for about one half
   hour. Pour over your spaghetties and mangia! Save some
   of the red wine to go with the spaghetties.
   :
   
   D/L from Prodigy 12-8-94.            Recipe collection
   of Sue Smith. 1.80á
  
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