OLD-STYLE SPAGHETTI SAUCE
Marinate the broth overnight. Pan-smoke your spices the next day. Blend a bunch of parsley with orange and carrot juices. Add the tomato paste and mushrooms and that’s about it. It’s easier than the directions make it sound. And it tastes about as old-style as I’ve created yet. This is before the days of the marinara 15 minute sauces. Low fat though. That’s a plus – especially when it displays a rich feel factor! Choose your own toppers. I show mine!
Makes 11-1/2 cups
Prepare the broth:
28 oz. can whole peeled tomatoes in sauce/puree
12 lg. garlic cloves peeled
1 sm. bunch fresh basil leaves with some stalks if they’re small – I used a miniature plant; you can use the individually packaged herbs found in the produce section (as many leaves as you want)
32 oz. V-8 Vegetable Juice
32 oz. carton Imagine brand MISO BROTH
In blender container place whole canned tomatoes with puree, garlic and fresh basil. Blend on high-speed till as smooth as possible. Transfer to gallon size container with tight-fitting lid.
Add miso broth and V-8 Vegetable Juice. Stir to mix well. Marinate overnight in the refrigerator or longer up to a week before making your sauce.
Pan-Smoking the spices:
1 jumbo green pepper, cored and diced
2 T. extra virgin olive oil
salt and pepper
2 T. fine grind fennel seed
1 T. finely crushed dried Greek oregano
2 T. finely crushed dried basil
2 t. garlic powder
1 t. cinnamon
1/2 t. ground allspice
1/4 t. red cayenne pepper
2, 6 oz. cans tomato paste
2, 4.5 oz. DR. weight jars sliced mushrooms including liquid from jar
In extra-large soup pot, over medium heat, melt 1 of the Tablespoons of olive oil.
Add peppers plus 1 t. pink Himalayan salt and fresh grind black pepper.
Saute about 3 minutes, till edges begin to soften.
Add fennel, oregano, basil, garlic, cinnamon, allspice and red cayenne pepper. Stir around the pot till moistened and you can smell their strong fragrance.
Reduce heat to medium-low.
Add to the spice mix 1 more Tablespoon of olive oil. Stir again till moistened, spread out evenly on the bottom of the pot, then continue to cook, stirring slowly about every 30 seconds till the peppers wilt and all spices and herbs are soaked with oil and evenly cooked. They’ll be dry, so don’t be tempted to add more oil.
Now, all at once, pour into the pot the entire marinade from the refrigerator. Stir well.
Add 2 cans tomato paste plus mushrooms in their liquid, stirring the paste till dissolved evenly throughout sauce. Let simmer, uncovered, while you prepare the parsley.
1 lg. bunch fresh flat leaf Italian parsley, washed well to remove all dirt, shaken to remove excess water
1/2 c. fresh squeeze orange juice
1/2 c. carrot juice
Place orange and carrot juices in blender container first.
Break off top 1/3-1/2 of the bunch of parsley – leaves and stems, leaving out some for garnish later. Cut into small pieces on board, then add to the juices in the blender container.
Blend on high speed till all you see is bits.
Add to the sauce immediately. Stir well.
Salt and black pepper the sauce to taste – I used 2 additional teaspoons pink salt and a bunch of fresh grind black pepper
Cook the sauce, over medium-low heat, uncovered, for 30 minutes. Then cover and set aside away from heat till ready to use.
Serve over cooked spaghetti and toppers as desired.
Serving Suggestion: We topped the sauce once ladled over the spaghetti with vegan meatballs, sauteed green pepper strips, vegan parmesan and Yves Bacon-Garlic Crumble. Drizzle with a little extra virgin olive oil.
Notes: Not many make sauces like this any more. But there are some advantages to marinating the liquids with the garlic. It lasts a while in the refrigerator; it can be divided into portions for a base for different dishes, plus the garlic flavor permeates the broth more potently than it does in a sauce made and served right away. The miso adds a rich element. And it all appears to be more nutritional.
There are lots of flavors going on in this sauce, combining in ways to achieve a new, familiar, rich but light pasta sauce experience.
We cooked up two pounds of thin spaghetti and made Steve’s lunches for a week, besides what we had for dinner, and there’s still a bunch leftover – except for the green peppers.
LINK for YVES BACON-GARLIC CRUMBLE – use as topper