FAMILY SPAGHETTI SAUCE
The perfect spaghetti sauce for the whole family!
Makes about 7-8 cups
2 T. corn oil
2 T. transfat-free margarine
1 lg. sweet onion, peeled; cut off ends, cut into quarters, then cut each quarter into 1/4 inch thick quarter rings
2 c. peeled, shredded carrot, loosely packed, about 4 med./small carrots; use shredder blade of food processor, or med./lg. holes of hand grater
1 t. salt
1 T. dried basil, crushed
1 T. dried tarragon, crushed
1 t. garlic powder
1/2 t. ground allspice
1/2 t. ground rosemary
1 c. cut sweet red roasted peppers, 1/2-3/4 inch squares plus a little liquid from the jar
12 oz. can tomato paste mixed with 1-3/4 c. vegetable broth
28 oz. can tomato puree
2 t. salt
2 t. garlic powder
1 t. onion powder
2 T. sugar
1/4 c. extra virgin olive oil
1 c. water, plus additional if needed
Place oil, margarine, onion, carrot, salt, basil, tarragon, garlic powder, allspice and rosemary in extra-large skillet. Saute, stirring often, till onion becomes caramelized and carrot soft.
Add roasted peppers and a little liquid from the jar, tomato paste and veggie broth mixture and tomato puree. Stir to evenly disperse. Cook about 3 minutes.
Add salt, garlic powder, onion powder, sugar, olive oil and water. Partially cover and cook at a light boil, on low heat, for about 30 minutes, stirring occasionally.
Add a little more water, if needed–I used 1/2 cup. Stir well. Partially cover and cook over low heat, stirring occasionally for 30 more minutes.
At the end of cooking time, add a little more water if sauce is too thick. I added about 1/4 cup. Adjust for salt.
Cover tightly and let set till ready to reheat and serve over pasta of choice. We like linguini fini (thin linguini). If you’re gluten-free, then use your favorite gluten-free pasta.
Notes: This is a good way to get the kids and the adults to eat their carrots. You won’t even know they’re there. The carrot helps create the texture of meat sauce, but lighter. Now, that’s a spaghetti sauce!