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Categories: Sauces and condiments, Vegetarian

Little Joe's Spaghetti Sauce

DEAR SOS: In Rose Dosti's farewell letter, she mentioned Little Joe's Spaghetti Sauce. Can I get that recipe? Also, is there a recipe archive on the L.A. Times Web site? DEBBIE SAKAGUCHI Read more

Total time: 2 hours 20 minutes | Serves 12
  • 3 tablespoons oil
  • 1 onion, minced
  • 2 tablespoons minced green bell pepper
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 (28-ounce) can whole tomatoes, chopped
  • 1 (28-ounce) can tomato puree
  • 1 tablespoon basil
  • 1 teaspoon crushed oregano
  • 1 bay leaf
  • 1/2 cup dry red wine
  • 1 cup water
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese

Step 1Heat the oil over medium heat in a large, heavy pot. Add the onion, bell pepper, celery and garlic and cook until the vegetables are tender, 8 to 10 minutes. Add the tomatoes, tomato puree, basil, oregano and bay leaf. Simmer the sauce 1 hour, stirring frequently.

Step 2Add the red wine, water, salt and pepper. Simmer 1 hour longer. If the sauce is too thick, add more water. Stir in the cheese just before serving.

Each serving:
93 calories; 828 mg sodium; 1 mg cholesterol; 4 grams fat; 0 saturated fat; 13 grams carbohydrates; 2 grams protein; 2.50 grams fiber.
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