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Recipes: Spaghetti Sauce

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While growing up, it was unheard of for my mother or the mothers of any of my friends to have used a spaghetti sauce from a can or a jar – likely because there was no such thing when I was little!

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In our fast-paced world, it has become almost counterintuitive to rely on sauces that have already been made to our particular tastes. In some grocery stores, you have almost a quarter of a long aisle of jars from which you can choose.

Wouldn’t it be nice, though, to have your own recipe for a tomato-based sauce to which you can add any kind of vegetable and your favorite meat for spaghetti? If you agree, try this spaghetti sauce recipe from Courtney Noonan.


  • 2 teaspoons olive oil
  • ½ small onion, chopped
  • 2 green onions, chopped
  • 2 teaspoons crushed garlic
  • 1 (28 ounce) can peeled and diced tomatoes
  • 4 teaspoons dried basil
  • 4 teaspoons dried oregano
  • 1 teaspoon white sugar


  1. In a large saucepan, heat oil over medium heat.
  2. Sauté onion, green onion and garlic.
  3. When onions are clear, stir in tomatoes, basil, oregano and sugar.
  4. Bring to a boil, reduce heat to low.
  5. Simmer for 20 minutes.

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