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Spaghetti Sauce

2 Tbsp vegetable oil
3 cloves garlic, minced
1 yellow onion, chopped
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp savory
1/2 tsp rosemary
1/2 tsp marjoram
1/2 tsp sage
1 lb. mushrooms, sliced
8 oz can tomato sauce
6 oz can tomato paste
1/8 cup water
1/2 cup canned black olives, sliced
salt and pepper to taste
8 oz. thin spaghetti, cooked

Heat vegetable oil in a large sauce pan until hot but not smoking.
Add garlic, and saute until light golden brown, about 1 minute or
so. Add onion and saute until soft and translucent. Add all spices
and stir for about 30 seconds before you add the mushrooms. Saute
until mushrooms are soft and tender, adding more vegetable oil or
olive oil if needed. Then add tomato sauce and tomato paste and
water if desired. Bring to a boil, and then let simmer for 5
minutes or until sauce is desired texture. A few minutes before
you are ready to serve, add sliced olives and salt and pepper to
taste. Serves 2-3.

Note: Measurements are approximate and can be changed to taste,
like the garlic content, spices, the amount of water (depending on
how thick or thin you like your sauce) and the mushrooms and olives.
This is a fairly simple dish and can be made in a short amount of
time, especially if you can assemble the ingredients beforehand.


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