Cooking For 1969 Spaghetti Sauce

Press, Volume CIX, Issue 31977, 2 May 1969, Page 3

Cooking For 1969 Spaghetti Sauce

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CELIA TIMMS)

An excellent Italian-style Tomato Sauce for serving with spaghetti is made with the following in gredients. For six you will need: 1 cup olive oil 3 onions 3 cloves garlic 3 tablespoons chopped parsley 3 tablespoons Sauterne 2 teaspoons salt i teaspoon pepper 1 teaspoon oregano t cup chopped spinach i cup chopped mushrooms 1 large tin tomatoes or 8 fresh tomatoes Method: If using fresh to-

matoes, these should be skinned and roughly chopped and sauteed over low heat until soft. No water should be added.

Heat olive oil in saucepan and add the finely chopped onion and crushed garlic. Saute these for 10 minutes, stirring frequently. Add the parsley, tomatoes, wine, salt, pepper and oregano and stir well. Cover and cook over low heat for two hours. Add the chopped spinach and mushrooms and cook covered for another 15 minutes. Press through a sieve, correct seasoning and serve over freshly boiled spaghetti. Grated cheese should be served separately.