Title: Spaghetti with Chunky Tomato Sauce
Categories: None
Yield: 8 Servings

2 ts Olive oil
4 ts Butter
1 lg Carrot -- peeled and diced
2 Celery ribs -- diced
1 Onion -- diced
2 tb Minced garlic
1 ts Flour
3 lb Ripe tomatoes, peeled,
Seeded, chopped
1 tb Tomato paste
1 pn Sugar
1/4 c Fresh chopped basil
4 Fresh parsley sprigs
2 Sprigs fresh oregano
1 Bay leaf
Salt and freshly ground
Pepper -- to taste
1 lb Spaghetti
Grated Parmesan cheese --
For accompaniment

1. Heat oil and butter in a large, heavy saucepan over medium heat. When
butter foams, add carrot, celery, onion, and garlic, and stew gently for 10
minutes. Stir in flour and continue cooking 5 minutes. Add tomatoes, tomato
paste, sugar, basil, parsley, oregano, and bay leaf. Simmer, partly
covered, for 1 hour.

2. Remove bay leaf and herb stems. Pass sauce through a food mill or
process briefly in a food processor if you prefer a smoother texture.
Adjust seasoning to taste with salt and pepper.

3. Bring a large pot of salted water to a boil over high heat. Cook
spaghetti until just tender (about 8 minutes). Drain thoroughly. Top with
tomato sauce and grated Parmesan cheese.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip