VEGGIE " EVERYTHING BUT THE KITCHEN SINK" PASTA SAUCE

Veggie

I love chunky garden vegetable pasta sauce, and after trying a few on Zaar I modified my favorite spaghetti sauce recipe recipe #22782, to have fresh tomatoes instead of canned, lots of fresh vegetables, and less fat from the meat. Easily hearty enough with vegetables to omit the sausage for vegetarians. I find it easiest to prepare the ingredients first. Slice, dice, puree, open cans etc. For stronger garlic flavor, "crack" the garlic open about ten minutes before mincing to give the oils air exposure. Use whichever ingredients you love most. The more juicy your vegetables the less water you need as the sauce will thin as the vegetables cook. It's easier to start with thick sauce and thin in out than to try to thicken the sauce later. My instructions may seem a little elementary for some more advanced cooks, but as I learned how to do many of these techniques while developing this sauce, I wanted to include them for more novice cooks. If you have any suggestions or corrections please let me know.

Provided by M D A

Categories Spaghetti

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 23

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Ingredients

1 lb turkey sausage (hot or mild) (optional)
1 lb Italian sausage (hot or mild) (optional)
1 medium onion, chopped
6 garlic cloves, minced (more if desired)
1/4 cup red wine
6 small tomatoes, diced or 1 (28 ounce) can diced tomatoes
8 small tomatoes, blanched, skinned & pureed or 2 (15 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 small zucchini, quartered and thinly sliced
1 red pepper, cut into 1-inch strips or 1/4-inch squares
1 carrot (sliced thin or shredded)
1/2 cup celery, thinly sliced (optional)
1 (3 7/8 ounce) can olives, sliced and drained (optional)
1 cup mushroom, sliced (optional)
1 cup water (adjust as needed)
6 teaspoons chopped fresh basil or 3 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano
1 1/2 teaspoons brown sugar
1/4 teaspoon crushed red pepper flakes
salt and pepper
1 lb spaghetti (thin for thinner sauce, thicker for thicker sauce)
parmesan cheese

Steps:

Tomato Puree.
Fill a large bowl 2/3 of the way with water and ice.
Fill medium size sauce pan with 3 cups water to a boil.
Cut an "X" shape at the top of 8 small tomatoes just enough to pierce the skin.
With tongs place the cut tomatoes in the boiling water for 30 seconds.
Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes.
Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom.
If you want to remove the seeds, half the tomatoes and scoop.
Place skinned tomatoes in food processor or blender and puree.
Set aside or in refrigerator until needed.
Sauce.
In large stock/sauce pot brown sausages, breaking into pieces as you like.
Add chopped onion, and mix. Cook until onions begin to look clearish.
Add the garlic and saute for about a minute, watch it doesn't burn.
With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ("Deglazing").
Add the tomato sauce, paste, and diced tomatoes.
Add zucchini, red pepper, carrot, (and optional celery).
Stir to evenly mix and coat all vegetables.
Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste.
Mix well and evaluate water content.
If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes.
Bring to a boil and simmer on low, stirring frequently, for one hour.
For a richer flavored sauce simmer longer, just add more water before boiling.
Add olives and mushrooms about 30 minutes before serving, and simmer.
Cook spaghetti according to package directions, (using fresh if possible).
Spoon sauce over noodles and top with parmesan.