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From: gary@rochester.UUCP (Gary Cottrell)
Newsgroups: net.cooks
Subject: Re: Pasta Sauce
Message-ID: <3384@rochester.UUCP>
Date: Thu, 13-Oct-83 10:11:27 EDT
Article-I.D.: rocheste.3384
Posted: Thu Oct 13 10:11:27 1983
Date-Received: Sun, 16-Oct-83 08:12:23 EDT
References: <249@nbires.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 35

I have posted this before, but here it is again:

Vege Spagetti Sauce

3 or 4 onions, chopped
6 cloves of garlic, pressed
1 or 2 green peppers, cut into bite size
2 stalks celery
2 carrots sliced
1 stalk broccoli cut into bite size pieces (but preserve the flowerettes!)
12 oz can of tomato paste
1 t. salt (omit if you want)
1/2 tsp pepper
1 T chili powder (I have never found this stuff to make it very hot - but more
                  flavorful)
1 t. ground cumin
1 t. oregano
1 t. basil
1 bay leaf
1 small handful of raisins
1 or 2 dried chili peppers sliced up, with the seeds (optional: makes it hot)
olive oil

In a cast iron skillet,
Saute the first 4 ingredients in the oil, along with the spices.
After a few minutes add the carrots and broccoli, saute some more until 
everything is coated with the spices (5 to 10 minutes).

Add the paste, 3 cups of water, and begin to simmer. You can cut down on
the paste and add a can of tomatoes at this stage if you want a lighter,
different textured sauce. Add a handful of raisins to cut the paste a bit.

Simmer for a half an hour to 45 minutes, or longer if you want.

Yum!