Spaghetti Sauce

Yield: Enough for about a pound and half of pasta.

• 1 lg can (28oz) tomato puree
• 1 sm can (6oz) tomato paste
• 3 tbsp oregano
• 2 tbsp basil
• 1 onion
• 1 bulb of garlic
• 1 cup bell pepper, chopped (optional)

Preparation: Chop onion, mince garlic

Directions:

1. Add tomato puree and tomato paste to a medium-sized pot. Add water (about 3/4 of the tomato puree can).
2. Add oregano and basil, stir.
3. Add onion, garlic and peppers (if applicable). Stir.
4. Simmer for a couple of hours, stirring occasionally, until desired thickness. I like mine thick, like bubbling lava. Cover pot with a screen if you have one (it makes a mess). Don't use a lid. Stir more often as the sauce thickens.

Notes: Freezes well.

Source: Evelyn and Tim Kelly

Home

Back To Sauces,Dressings,Condiments