MAS Ranch Pasta Sauce
| 1 | Tablespoon | Olive oil | |
| 1 | Large | Onion | Chopped |
| 2 | Large | Carrots | Shredded |
| 4 1/2 ounce | Can | black olives | Chopped |
| 2 | Tablespoons | Basil & Oregano each | |
| 1 | Teaspoon | thyme | |
| 1 to 2 | Tablespoons | Fennel seeds | |
| 1/2 | Teaspoons | Sage & rosemary each | |
| 1/2 | Cup | Dry sherry | |
| 2 32 ounce | Cans | Organic tomato puree or chopped tomatoes | |
| 1 32 ounce | Can | Whole tomatoes or sauce | |
| 4 to 5 large | Cloves | Fresh garlic | Chopped |
1. In a large 8-quart soup pot sauté onion in olive oil for 4-5 minutes till translucent.
2. Turn heat to high, add spices and sherry to cover. Allow alcohol to cook off, 1 minute, then add carrots, black olives and tomatoes. Cook covered for 2 to 4 hours, depending on whether you used whole tomatoes etc. Sauce should be thick.
3. When it is done add fresh garlic and remove from heat. Serve over al dente pasta.
Options: All spices should be to taste. You can use a vegetarian ground beef, after sauce is cooked add with fresh garlic. You can add some red pepper flakes for spiciness.
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masranch@vegcountry.com thanks!
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