Spaghetti Feed

Jorge Kleiss (left), Michelle Seale (center) and Tom DeLorenzo (right).

On Thursday night I decided to go and help out the people from Boise High, which were organizing a found racer towards the baseball team. The event was an Spaghetti feed of all you can eat pasta. Organized by Mr. Tom DeLorenzo and Mrs. Michelle Seale, and some other parents and the baseball team, we had to cook for over 100 people that showed up hungry and ready to eat. At the Kitchen, we cooked for over 5 hours to make enormous quantities of salad, pasta, and of course, tomato sauce (both veggie and with meat).

Here is the vegetarian recipe we used that I have to say worked perfectly and it was very very tasty. Enjoy!

 Basic Tomato Sauce

Recipe Courtesy of Mario Batali

Ingredients

• 1 Spanish onion, cut into 1/4-inch dice
• 4 cloves garlic, thinly sliced
• 3 ounces virgin olive oil
• 4 tablespoons fresh thyme (or 2 tablespoons dried)
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
• Salt, to taste

Directions : Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.