Homemade Spaghetti Sauce
- 2 pounds fresh, organic, ripe tomatoes (or 2 cups canned plum tomatoes with juice)
- 2/3 cup chopped carrot
- 2/3 cup chopped celery
- 2/3 cup chopped onion
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- 1 to 1 1/2 pounds cooked whole-wheat pasta
- Optional: ground beef, turkey, sausage, and/or diced mushrooms
- Parmesan cheese
If using fresh tomatoes drop them into boiling water for 1 minute. Drain them and peel off the skin (when they are cool enough to handle). Once they have been boiled the skin comes off very easily (pictured). Cut canned or fresh tomatoes into coarse piece and reserve juice.
Add the tomatoes with juice, chopped carrot, celery and onion to a large saucepan on low heat. Cook uncovered at a slow simmer for 30 minutes, stirring occasionally.
Add the olive oil and bring sauce to a slightly stronger simmer for 15 more minutes. Stir frequently and mash tomatoes with the back of a spoon.
Taste and add salt as needed. I usually add a bit of salt myself.
Combine with cooked ground beef, ground turkey, sausage, diced mushrooms and/or fresh or dried herbs if desired and serve over whole-wheat pasta. Top with Parmesan cheese.
Yield: 4 – 5 servings