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From: nomikins (
Subject: spaghetti sauce
Date: May 20, 2003 at 5:32 am PST

I made a lovely sauce last night. I kinda just threw this all in the pot, so measurements are approximate.

2 - 28 oz cans crushed tomatoes
about three cups of frozen summer squash (from last year's garden)
about four large cloves garlic, minced
dried herbs/spices: oregano, basil, red pepper flakes, thyme, bay leaf, ground black pepper, tsp. sugar
tsp extra virgin olive oil

Brought to pressure, reduced heat, and cooked for ten minutes. Let pressure drop naturally. When I removed the lid, I was treated to a fantastic aroma of sauce that smelled like it simmered for hours.

To thicken the sauce, I used my handheld blender and pureed the squash into the sauce. I let it sit and thicken while I cooked the spaghetti.


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