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Spaghetti Sauce Recipe


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     Spaghetti Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   10-

6 carrots, peeled
8 TB olive oil
2 onions, chopped
4 cloves garlic, minced
1 3/4 tsp dried thyme
1 3/4 tsp dried basil
2 1/2 tsp dried oregano
2 1/2 tsp dried parsley
pinch of red chili flakes (optional)
2 1/4 tsp salt
3/4 tsp pepper
2 6oz. cans tomato paste
28 oz can san marzano peeled tomatoes,
28 oz. can san marzano crushed tomatoes
2 - 3 cups water
2 lbs ground meat or meatballs, optional

For carrots- Cover baking pan with foil for easy clean up. Peel and quarter carrots lengthwise. Drizzle with 3 -4 TB olive oil and sprinkle with salt and pepper. Bake 20 minutes or until soft and brown/caramelized at the bottom. Mash with a fork. Set aside.
Heat remaining 4 TB olive oil in pan. Add your onions and garlic. Let cook for 4-5 minutes until softened and transparent. Add all spices. Stir. Add carrots and tomato paste. Stir. Add tomatoes, crushing the can of whole tomatoes with your hand or chop very fine with knife. (If you were unable to find san marzano crushed tomatoes, just use a 2nd can of peeled tomatoes and crush very fine). Add water a little at a time, until desired consistency is reached. Simmer for 2 - 4 hours or put in a crock pot and cook on low for 6- 8 hours.
If using meatballs add them about an hour before you finish cooking. If using ground meat, add at beginning of simmer.

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