Klein Family Cookbook

      Meatless Mains

 

Fettuccine with Marinara Sauce                          Tom & Kari

 

We love this recipe. Supposedly it serves 8, but for us, it will serve 4 at the

most! At one point in the recipe it calls for the removal of the bay leaf If you

forget, no problem. Tradition is that whomever finds the bay leaf on their plate,

has to clean up after dinner! Also, for those of you not allergic to shellfish,

rumor has it that sauteed shrimp is a special treat in the marinara sauce!

 

1          green pepper, chopped

1          cup chopped onion

1/2      cup finely chopped carrot

2          large cloves garlic, minced

2          tablespoons olive oil

1          28-ounce can tomatoes, cut up

1/2      of a 6-ounce can tomato paste (1/3 cup)

1          teaspoon sugar

1          teaspoon dried oregano, crushed

1/4      teaspoon salt

1          bay leaf

            Dash of pepper

8                    ounces package fettuccine, spinach fettuccine, or any type

pasta you have in your Pantry

 

 

 

For Marinara Sauce: In a medium saucepan, cook onion, carrot and garlic in hot

oil until tender, but not brown. Stir in untrained tomatoes, tomato paste, sugar,

oregano, salt, bay leaf and dash of pepper. Bring to boiling; reduce heat. Simmer,

uncovered, about 30 minutes or to desired consistency. Remove bay leaf.

 

Meanwhile, cook pasta according to package instructions. Drain well.

Serve with marinara sauce.

 

4-8 servings