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Print this Recipe    Spaghetti 21

Spaghetti Sauce

28 oz can of pureed tomatoes
1 small can of tomato sauce
2/3 of a small can of tomato paste
1 medium onion, diced
3 cloves of garlic, minced
1 1/2 Tbs light olive oil
2 Tbs dried basil
1 Tbs dried oregano
1/4 tsp black pepper
1/2 tsp crushed red pepper
1 tsp sugar (optional)

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 cloves to the mixture.

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