My Spaghetti Sauce

Print REcipe

Unlike my mother's recipe, mine is a bit simpler and as my palate changes - whether more mature or old taste buds, I currently prefer mine. You be the judge!

Sauce Ingredients:

• 2 T. olive oil
• ½ onion, chopped
• 4 cloves garlic, crushed and sliced
• 1 - 28-ounce can of crushed tomatoes
• 1 - 28-ounce can of tomato puree
• Fresh basil leaves

Sauce Directions:

1. In a large saucepan, heat olive oil over med/low heat.
2. Add onions and cook until soft.
3. Add garlic and saute - do not burn
4. Add crushed tomatoes and puree.
5. Cover and bring to a simmer.
6. After 30 minutes, add fresh basil leaves
7. Cook for an hour on low heat, stirring occasionally. If the sauce is too thick, add some water.

I use my mother's recipe for the meatballs.

Store in air-tight container, I use Mason jars for up to 5 days in the refrigerator or 3 months in the freezer.