Uncle Bill’s Spaghetti Sauce
(from SallyV’s recipe box)
I’m not sure anyone in the family has this written down, but several of the relatives have put it together as best we could. The family was vegetarian, hence the “scrambled egg for chicken” substitute.
Source: Bill Zima
Prep time: 20 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Vegetarian
Ingredients
- 1-2 T. oil
- 8 oz. mushrooms, sliced
- 1 large onion, chopped
- 1 C. celery, chopped
- 1/2 green pepper, chopped
- 2 cloves garlic, minced
- 1 28oz. petite diced tomatoes
- 1 6oz. tomato paste
- 1 can tomato soup
- 2 T. sugar
- 1 T. red wine vinegar
- Salt & pepper to taste
- 1/2 t. oregano
- 1/2 t. basil
- 3 eggs, beaten
- 1lb. pasta cooked al dente
- Parmesan cheese
Directions
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In a large skillet, heat oil over medium. Add mushrooms and sauté until slightly brown. Add onion, celery and green pepper and sauté until onion is translucent, adding more oil if necessary. Add garlic and cook for another minute.
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Add the diced tomatoes, tomato paste and tomato soup, sugar and vinegar; mix well. Add salt and pepper, oregano and basil to taste. Cover and simmer for 20 minutes.
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In a small non-stick skillet, heat a small amount of oil over med-hi heat. Add beaten eggs and a little salt and stir until they start to become hard. Continue cooking, mashing eggs with a fork to create “egg crumbles.” Brown eggs well. Add egg crumbles to spaghetti sauce and heat through.
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Cook your favorite pasta shape to al dente. Drain, reserving some pasta water. Put pasta back in the cooking pot; add sauce and cook for 5 minutes adding some pasta water to loosen up if it’s too thick. Serve with parmesan cheese.