Spaghetti Sauce
by Kim Reynolds
SERVINGS
1 recipe scale / convert
INGREDIENTS
1 can (1-3/4 lb.) pureed tomatoes
1 can tomato sauce
2/3 cans tomato paste
1 md. onion, diced
3 cloves garlic, minced
1-1/2 tbsp. light olive oil
2 tbsp. dried basil
1 tbsp. dried oregano
1/4 tsp. black pepper
1/2 tsp. crushed red pepper
1 tsp. sugar (optional)
INSTRUCTIONS
Dice onion and garlic and add to heated oil in a deep pot over medium heat. When onion begins to turn translucent in about 2 minutes, add tomato paste. Cook paste for one to one-and-one half minutes, stirring constantly. Add tomato sauce and pureed tomatoes and stir thoroughly. Taste the sauce for acidity and add sugar to reduce it. Stir in remaining ingredients and turn heat down to med-low and cook at low boil for 45 minutes, stirring frequently. My daughter doesn't like pieces of onion in her sauce, so I run the immersion blender through it just after all the ingredients have been added. Serve over hot pasta with a sprinkling of parsley.
If you are going to use this sauce with ground meat, add 1/8 tsp. of ground clove to the mixture.
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1 Recipe Reviews
Kerry
reviewed Spaghetti Sauce
Unless you are in the Antarctic, do not use powdered anything. Make an effort to get fresh basil, oregano, and other spices. Also, add half of the spices at the END of the recipe.
