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–+ servings

Spaghetti with Tuna Sauce

Although mushrooms are not strictly traditional, their presence is not really noticeable and I think they add a bit of savoriness to the sauce. You can omit them if you wish. It is important to use good quality tuna to avoid any “tinny” taste. Italian Tonno is ideal but a good American brand will work fine. The small amount of sugar is intended to counteract the sourness that some canned tomatoes can have. Adjust up or down to your taste. The presence of the sugar should not be detectable, however.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 1/2 medium carrot
  • 2/3 stalk celery
  • 1/4 medium onion
  • 4 ounces button mushrooms
  • 3 cloves garlic
  • 4-5 sprigs parsley leaves only
  • 3 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon dry oregano
  • 1 teaspoon dry basil or ¼ cup lightly packed fresh basil
  • 1/2 cup dry white wine
  • 1 x 28 ounce can tomato puree
  • 1 cup water
  • 1/2 teaspoon sugar or to taste
  • salt to taste
  • black pepper freshly ground to taste
  • 1 x 6-7 ounce can tuna drained

Method
 

  1. Coarsely chop the carrot, celery, onion, mushrooms, garlic, and parsley.
  7. In a food processor finely mince the chopped vegetables.
  9. Heat the olive oil in a heavy-bottomed saucepan.
  10. Add the minced vegetables and sauté on medium high heat, stirring often, until golden.
  12. Add the red pepper and sauté a minute or two more.
  13. Add the wine and quickly evaporate, stirring often.
  14. Add the basil and oregano. Stir well.
  15. Add the tomato puree, water, sugar, 1 ½ teaspoons salt and black pepper to taste.
  16. Simmer uncovered approximately 30 minutes, stirring occasionally.
  17. Add the tuna and simmer 10 minutes more.
  18. Adjust seasoning.
  19. This makes enough to generously sauce one pound of spaghetti.

Notes

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