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