Crumb: Crumb Family Spaghetti Sauce Recipe a la Veronica

from Eat It! by Dana Crumb

Serves 6-8

1 large can (28-ounce) stewed tomatoes, mashed

1 large can (28-ounce) tomato puree

1 (12-ounce) can tomato paste

2 tablespoons olive oil

2 large onions, finely chopped

2 stalks celery, finely chopped

2 carrots, finely chopped

3 tablespoons sugar

12 cloves garlic, peeled, not chopped

1 tablespoon celery seed

3 tablespoons salt

1 bay leaf

red wine (optional)

Sauté onions in olive oil (do not brown). Combine with remaining ingredients except for the bay leaf, in a large pot with about 4-1/2 cups of water (Dana suggests substituting about 1/2 to 3/4 cup of red wine for that amount of the water). Cover and simmer slowly for about 1-1/2 hours. Add the bay leaf for the last 1/2 hour.

She also suggests: “Meat balls, partially cooked, may be added to the sauce in the last 15-20 minutes of cooking. Or, 1-1/2 pounds of lightly browned, drained ground beef may be added in place of meat balls. Add meat in the last 20 minutes of cooking only.” She also offers a vegetarian option using 1 pound of mushrooms “which should be added only after the sauce has cooked for an hour.”

Strain (or “blenderize”) sauce if desired before adding meat (or mushrooms). She notes that the “straining is optional, but better for tender stomachs.”

Serve with grated Romano or Parmesan cheese.

Her final note is to “Never use green peppers or any other variety in this recipe.” Why that rule must be followed is not elaborated on.

Original Post Found here: http://chef-du-cinema.blogspot.com/2011/10/tv-bites-crumb.html

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