PASTA DAY: Spaghetti With Red Gravy

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* Exported from MasterCook *

 

Spaghetti With Red Gravy

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 51

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1 onion -- halved

1 large garlic clove -- crushed

6 ounces canned tomato paste

1/2 teaspoon dried oregano

1 1/2 cups hot water

15 ounces canned tomato purée

1/4 cup dry red wine

1 bay leaf

salt and freshly ground black pepper

1 pound spaghetti

freshly grated Pecorino Romano

OR soy Parmesan cheese

 

In my family, red pasta sauce was referred to as " gravy. " Like my mother's

smooth rich sauce, this recipe calls for a high-quality tomato paste that

is " fried " to mellow out the flavor.

 

Heat the oil in a large saucepan over medium heat. Add the onion and

garlic, and cook until fragrant, about 1 minute, being careful not to burn

the garlic. Add the tomato paste and oregano, and cook, stirring, for 1

minute to heat through. Stir in the water, blending until smooth. Add the

tomato purée, wine, and bay leaf, and bring to a boil. Reduce heat to low,

season with salt and pepper to taste, and simmer for about 30 minutes or

until the sauce thickens. Taste to adjust the seasonings, and remove the

onion, garlic, and bay leaf before serving.

 

Cook the spaghetti in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 8 minutes. When the pasta is

cooked, drain it and place in a large shallow serving bowl or individual

plates. Ladle the sauce over the pasta, sprinkle with cheese, and serve,

passing a bowl of grated cheese at the table.

 

Serves 4

 

Other pasta choices: linguine or other strand pasta.

 

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