Carol L. Cain
Spaghetti Sauce
From: jane@kudu.ee.lbl.gov (Jane Colman) 1 28-ounce can crushed tomatoes 1 6-ounce can tomato paste 1 onion 1-4 cloves garlic 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon allspice freshly ground black pepper 3/4 cup red wine (optional) 2 tbsp fresh parsley (optional) Chop the onions and garlic and saute in a non-stick pan or a little olive oil. Put all ingredients in a large pot and simmer for about half an hour (I usually just do it until the spaghetti is ready). The red wine (a tomato-paste can-full) does improve the taste. I don't generally measure the herbs, but use a generous pinch of oregano and basil and a smaller pinch of allspice, but I think my measurements here are probably close to what I use. The pepper is several turns of the grinder, no way to measure.