-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. 1.80
