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Tuesday, September 29, 2009

Spaghetti sauce

1 gallon Contadina diced tomatoes
1-2 cups loose sweet basil
1-2 cups loose purple basil
1 bulb garlic, pressed
8 cayenne peppers
2 large onions
2 large bell peppers
3 tsp beef base
2 tablespoons Worcestershire sauce
1 cup red wine
3 cans tomato paste
Black Pepper to taste(Probably at least a teaspoon)
Salt to taste
Sugar to taste(Probably 3 tablespoons or more)

Puree basil, cayenne, and tomatoes.
In a large saucepot, sauté onions and peppers until caramelized. Sauté garlic for 2 minutes. Puree caramelized onion, peppers and garlic if desired. Add remaining ingredients and simmer for at least 30 minutes or until correct consistency. Add salt, pepper, and sugar to taste.

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