Chunky Red Sauce
1 medium onion, chopped
8 oz mushrooms, chopped
2 cloves garlic, minced
1 can (28 oz) tomatoes
1 can (8 oz) tomato sauce
1/2 cup water (optional)
1/2 cup dry TSP 1/4 cup red wine (optional)
1 tsp oregano
1-1/2 tsp basil
1/2 tsp rosemary, crushed
1/2 tsp fennel seed, crushed
1/4 tsp crushed red pepper
Saute the onion, mushrooms and garlic in a large nonstick saucepan over medium heat. Add a little water if necessary to prevent sticking.
Purée the canned tomatoes (with their liquid) in a blender and add them to the onion mixture.
Add the remaining ingredients to the saucepan and stir well. Simmer over medium heat about one-half hour to allow the flavors to blend. Serve over pasta.
Yield: 6 cups (12 servings) Serving size: 1/2 cup
Per serving: 42 calories, 0 g total fat (0 g sat fat), 4 g pro, 8 g carb, 2.2 g fiber, 225 mg sodium, 0 mg cholesterol
Exchanges: 1-1/2 vegetable