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Sneedens' Best Italian Spaghetti Sauce

From two good friends, Tim and Aileen Sneeden, in San Francisco after we tried the sauce in their home on 1 January 2005 during our Bay Area Christmas holiday.

Italian sausage
1 lb ground beef
2 Tbsp extra virgin olive oil
2 Tbsp butter
1 medium onion (minced)
1 red pepper (minced)
1 stalk celery (minced)
4-5 cloves garlic (finely sliced)
¾ cup broth
2 Tbsp balsamic vinegar
1 Tbsp soy sauce
1 cup mushrooms (coarsely chopped)
1 quart tomato sauce
¼ cup black olives (minced)
1 sprig fresh rosemary (or 1 Tbsp dried)
3-4 sprigs fresh thyme (or 2 Tbsp dried)
3-4 sprigs oregano (or 2 Tbsp dried)
dash of Tabasco (optional)
¼ chopped fresh Italian parsley (optional)
salt and pepper

1. Brown Italian sausage in olive oil, slice and set aside.
2. Brown ground beef and set aside.
3. Heat 2 Tbsp olive oil in a pot over medium heat, and add butter, onion, pepper, celery and garlic. Stir well to coat added ingredients with oil, then simmer on low heat, covered, for 6-8 minutes.
4. Add the broth, balsamic vinegar, soy sauce to the pot, cover, and simmer for 6-8 minutes more.
5. Add the mushrooms, tomato sauce, black olives and herbs (if fresh, wrap and tie in cheese cloth) and simmer, covered, for ½ hour.
6. Add sausage and beef and simmer, covered, for another ½ hour.
7. Add Tabasco and parsley, as well as salt and pepper to taste and simmer for another 5 minutes, uncovered.
8. Pour generously over spaghetti and enjoy!


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