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Practical Herbs: Basil
Cloves
Comfrey
Dandelion
Fennel
Peppermint
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I use fennel regularly in my spaghetti sauce. It adds so much to the flavor that I won't even make it if I
don't have any fennel! This to me this is the only
way to make spaghetti sauce. This recipe makes a nice size pot of sauce. It will feed about 4 or 5 depending on appetite.
Heat in a heavey pot:
3 Tbsp. olive oil
Add to oil and saute until translucent:
1 onion, chopped
Add and saute for about a minute:
2 large cloves garlic, pressed
2 Tbsp. fennel seeds
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. salt
2 Tbsp. sugar
Add and brown:
1 lb. ground italian sausage (I like the spicy hot sausage!)
This is a good time to add about 1/2 cup red wine if you like.
Add and saute:
1 lb. sliced fresh mushrooms
Saute until mushrooms are soft. Add:
2 little cans tomato paste
Saute until everything is hot. Add:
2 or 2 15-oz cans tomato sauce
Cook and stir until everything is bubbly. At this point you can let it simmer for awhile, put it in the fridge or freezer, or serve it up on your favorite pasta. And yes, it is excellent the next day!
Note: All of the quantities can be adjusted for each ingredient depending on how you like it. This is a general guideline. I don't usually do much measuring.
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