marianne's dad's spaghetti sauce

a greek salad
tags:
hot, pasta, vegetarian

how to make it

Melt 3 tbsp butter in a saucepan (don't let it go brown). Stir 3 tbsp flour into the butter OFF the heat. Should be completely smooth before being put back on low heat.

Slowly add a little milk while constantly stirring. No set amount of milk, keep adding until it "feels right", roughly around 80-100 ml.

Let simmer for 4-5 minutes while stirring after it reaches the correct viscosity, that way it won't set too much after it's finished. If it goes too thick, you can always add a small amount of milk while stirring.

This is now a base which can be used for "white sauce" (which is used for fish balls) or spaghetti sauce. To make spaghetti sauce, add tomato paste.

Dad buys 100 g jars, like this: http://www.matvareguiden.no/Stavlands-Tomatpure.

He puts half in, then adds a little at a time until the sauce is the correct colour. If you add too much the taste will be a bit sharp.

Finally, add about one teaspoon of salt (to taste). You can also add a small amount of pepper. Remember to occasionally stir after it's finished.

The most important thing is to keep stirring the sauce, so it doesn't form lumps or burn to the bottom of the saucepan.