Ingredients
1/2 cup chopped onion
<br>1/4 cup chopped celery
<br>1/2 cup sliced mushroom, fresh or canned
<br>1/4 cup olive or salid oil
<br>1 6oz can tomato paste
<br>2 cups hot water
<br>2 Tbs chopped parsley
<br>1 Tbs sweet basil, chopped
<br>1 tsp salt
<br>dash of pepper
<br>1 lb spaghetti, cooked and drained
<br>Parmesan cheese
Equipment
Dutch oven
Instructions
Cook onion, celery & mushrooms in oil til lightly browned. Mix tomato paste, water, & seasonings. Add to vegetables. Simmer covered 30 to 40 minutes. Uncover and simmer til thickened as you like it. Serve over cooked spaghetti, or whatever you want to serve it on. Sprinkle with Parmesan cheese. Makes about 4 servings.
CommentHave been making this sauce since 1963. I use it at home even now.
Recipe ContributorLouis Castagna
Score
Date Entered05-Mar-2001
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