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  • Spagehtti Sauce

    2 votes
    Spagehtti Sauce
    Prep time:
    Cook time:
     
    by Michelle
    5 recipes
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    I never did like the taste of jarred or canned sauce. So on my 19 year old's first birthday I decided to make mine homemade. It was a hit and I have not looked back! There are many ways to make this sauce your own since this is just the bare-bones basic recipe. I hope you enjoy.

    Ingredients

    • E.V.O.O
    • 2 shallots, chopped fine
    • 3 large cloves of garlic ( you can use less, I LOVE garlic!), chopped fine
    • 2 large cans of crushed tomatoes (plus 11/2 cans of water)
    • About 2 tbs. of tomato paste (I use the kind in the tube, it lasts longer and has a better flavor)
    • 2 bay leaves
    • 2tsp of dried rosemary (rub rosemary between palms as you are adding, it helps to release flavor)
    • 2tsp each, basil and oregano
    • sugar

    Directions

    1. In a large pot (or dutch oven), heat E.V.O.O. Add shallots and garlic sautee until soft.
    2. Add crushed tomatoes, paste, and water, stir to combine.
    3. Let warm up over med-high heat.
    4. Add spices and bring to a boil, ( not a crazy boil, just need to get it really hot.)
    5. Reduce heat to med-low and simmer for at least 2 hours.
    6. You may need to add more water as sauce does reduce, depending on your preference in thickness.
    7. If it seems a bit too tangy, sprinkle a little sugar and stir.
    8. Serve over your choice of pasta and enjoy!
    9. P.S. This is a great sauce to put meatballs with!

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