Spaghetti with Meat Sauce

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* Exported from MasterCook *

 

Spaghetti with Meat Sauce

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups TVP -- ground beef style

1 3/4 cups vegetable stock -- beef style

2 tablespoons olive oil

1 medium onion -- coarsely chopped

4 garlic cloves -- sliced finely

1/2 teaspoon black pepper

4 cups Basic Tomato Sauce

1 pound spaghette

grated soy Parmesan -- optional

 

Cook spaghette per package instructions.

 

In large saute pan, heat oil, add onions and garlic and saute until transparent

and lightly browned, about 3 minutes.

 

Add salt, pepper, and dry TVP, stir in well, then add stock and simmer 4

minutes. Add tomato sauce, stir well and bring to a simmer.

 

Serve spaghetti topped with warm meat sauce; sprinkle with Parmesan cheese if

desired.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 346 Calories; 25g Fat (63.7% calories

from fat); 5g Protein; 27g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol;

1875mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 5 Fat.

 

NOTES : serves 4 to 6

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Basic Tomato Sauce

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil

1 onion -- finely chopped

8 garlic cloves -- finely chopped

2 fresh, ripe tomatoes -- chopped

1 28 oz can chopped tomatoes

1 tablespoon fresh thyme

1 tablespoon fresh basil

1 tablespoon fresh oregano

1/2 teaspoon red pepper flakes

1/4 cup red wine

1 tablespoon salt

1 teaspoon pepper

1/2 cup sake or red wine

1 cup vegetable stock -- beef flavored

 

In a large skillet, saute onion and garlic until transparent and lightly

browned. Add fresh tomatoes and saute 2 minutes.

 

Add remaining ingredients and simmer 1/2 to 2 hours.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

Yield:

" 7 cups "

 

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Per Serving (excluding unknown items): 1399 Calories; 115g Fat (72.9% calories

from fat); 15g Protein; 81g Carbohydrate; 15g Dietary Fiber; 2mg Cholesterol;

8133mg Sodium. Exchanges: 2 Grain(Starch); 9 1/2 Vegetable; 22 1/2 Fat.

 

NOTES : makes 6 to 8 cups. This sauce improves with age, so feel free to double

the recipe and keep unused portions in the fridge for several weeks.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0