Recipe: Mueller's Vermicelli with Marinara Sauce (2002)

MUELLER'S VERMICELLI WITH MARINARA SAUCE (2002)

BASIC RECIPE:
1 tablespoon Mazola oil
1 medium onion, chopped
1 large clove garlic, minced
1 (28 oz) can crushed tomatoes
1/2 cup red wine or water
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
8 ounces Mueller's vermicelli, cooked and drained

1. In 3-quart saucepan heat oil over medium heat. Add onion and garlic; stirring frequently, cook 2 to 3 minutes.

2. Add remaining ingredients except spaghetti; bring to a boil. Reduce heat. Cover and simmer, stirring occasionally, 15 to 20 minutes.

3. Serve over pasta.

Makes 3 cups sauce or 4 servings
Note: Recipe may be doubled.

AD-INS:
1/2 pound cooked shrimp
or
2 cups cubed eggplant, saut ed
or
1 cup sliced mushrooms

CONVENIENCE:
1 pkg. (1. 5 oz) Knorr Tomato Basil Pasta Sauce Mix

Source: Best Foods - as archived in 2002 at Archive.org WayBack Machine