...we planned on having spaghetti for dinner - as we had a meeting at Church and the noodles and sauce could be prepared ahead of time and ready to go when we got home...
...start by mincing some vegetables...
...carrots and celery and onions and a little bit of facon...
...I have to keep reminding myself that this is not an Italian spaghetti sauce...
...put some oil and Earth Balance in a pan...
...cook the vegetables and 'ham' slowly for 10 minutes without browning...
...add some flour...
...and continue cooking for a few minutes...
...off heat stir in some stock - I used vegetable stock...
...I transfered to a stainless steel pot at this point as I don't like tomato sauces cooked in cast iron...
...add tomatoes - I used organic canned...
...add some salt...
...and the tiniest bit of sugar - only 1/8 teaspoon...
...add a little bit of tomato paste - Julia says to do this if you feel your sauce lacks colour - I didn't feel like that but I added it anyway...
...add herbs and garlic...then simmer for 1 1/2 to 2 hours...perfect for our busy evening...
...we had it with some crusty bread and a nice salad...
...it was really good...
...but you seriously have to keep reminding yourself that it's not 'spaghetti sauce'...it's something different...something French...
Substitutions:
Earth Balance for Butter
facon for ham
vegetable stock for stock
Recipe here: Mastering the Art of French Cooking
pp. 76-77
Well it looks really good! How was the taste different?
ReplyDeleteHi there, I came over from your comment on my new blog and I'm intrigued. The sauce looks great, how does spaghetti fare without eggs? Its my favorite food and I don't think I could live without it!
ReplyDeleteLooks delicious so I'd love to know!
Lisa
Hi Lisa! Thanks for stopping by! I just checked my box of pasta and it has no egg in it...
ReplyDeleteSan Giorgio Pastas (Angel Hair, Elbow Macaroni, Rigatoni, Rotelle, and Spaghetti)
are all vegan...
I hope that helps.
~Affectioknit-ly,
Teresa
I have never had a spaghetti sauce like this! I eat mostly vegan as well, and I'd love to try something different next time I whip up spaghetti.
ReplyDelete