16-ounce/450g package whole wheat spaghetti
1 medium onion, chopped
3 stalks celery, chopped
1/4 cup sherry
2 tablespoons tomato paste
2 cans (14-ounce/400g each) chopped tomatoes
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
1/4 teaspoon paprika
1 vegetable bouillon cube
1/4 teaspoon oregano
1. Cook pasta in boiling salted water until tender but firm. Drain; keep warm.
2. Saute onion and celery in sherry until soft; add a little more sherry if it evaporates fast.
3. Stir in tomato concentrate, tomatoes, garlic, parsley, paprika, vegetable bouillon cube and oregano.
4. Simmer for at least 20 minutes, adding 1/4 cup water or red wine if sauce gets too dry.
5. For a smooth sauce put in blender or food processor for a few seconds; season with salt and pepper if necessary.
6. Pour sauce over hot pasta.
4 to 5