Pomodoro sauce with spaghetti
1 small, finely chopped
4 medium clove(s), minced
3 pound(s), ripe, beefsteak or other large tomatoes, seeded and diced
Reduced-sodium chicken broth
½ cup(s), fat-free
¼ cup(s), fresh, chopped
2 Tbsp, fresh, chopped
½ tsp, fresh, stemmed
¼ tsp, or freshly grated nutmeg
¼ tsp, freshly ground
Cooked whole-wheat spaghetti
6 cup(s), kept hot
- Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook, stirring often, until softened, about 3 minutes.
- Add the tomatoes; cook, stirring frequently, until they begin to break down, about 4 minutes. Pour in the broth, then add the basil, parsley, salt, thyme, nutmeg, and pepper.
- Bring the mixture to a boil, reduce the heat, and simmer, uncovered, very slowly for 30 minutes, until somewhat thickened, stirring once in a while.
- Pour the sauce into a large blender or a food processor fitted with the chopping blade, working in batches if necessary. Puree, then return to the saucepan and heat over medium heat or pour into plastic containers, Cool to room temperature then freeze. Yields 1 cup of spaghetti and about 3/4 cup sauce per serving.