lewkowicz@BINAH.CC.brandeis.edu (03/26/91)
Well, I'm not Italian (I'm Polish and Welsh), but an Italian roommate of mine taught me this in college, and I've since made my own modifications: Spaghetti Sauce (measure only approximate, season to taste): 2 big cans crushed (preferably peeled) tomatoes 2 medium cans tomato paste A couple of good shakes of parmesan cheese A couple of good shakes of oregano A couple of good shakes of garlic A couple of good shakes of Italian seasonings Put the crushed tomatoes in a good size pot (the stove is set at LOW the ENTIRE time you are cooking this -- a good spaghetti sauce takes 2 1/2 to 3 hours to make -- this lets the flavors really come out). Add the parmesan cheese, the oregano, the garlic, and the Italian seasonings. Every now and then add a big spoonful of the tomato paste, trying to time your last addition about 20 minutes before you are ready to eat. Test it occasionally, to see if you want to add more spices (and play with it -- it's a pretty hard sauce to ruin). Also, if you want, you can brown some ground beef and onion and add it to the sauce, although we prefer it without the meat. Enjoy! Cory Lewkowicz