One night I didn't have any spaghetti sauce in a jar so I thought, "Heck, it can't be that hard to make from scratch" I found this recipe and everything was going great until I saw that it was supposed to simmer for 5 HOURS! Fail! Well I simmered the garlic and onions for a good 10-15 minutes and cooked the sauce until the oil was completed absorbed and it was all mixed well. IT WAS SO DELICIOUS! The best sauce ever, even without the five hours of simmer time. The garlic was a little potent so maybe hold back on it if your stomach is sensitive like mine. Maybe not the most healthy recipe but my spaghetti tasted like gourmet Italian. :-)
Ingredients:
6 Tablespoons olive oil (or canola oil)
1 onion, chopped
1 tablespoon chopped garlic
1 large green bell pepper, chopped (optional)
1 tablespoon dried oregano
1 tablespoon dried basil
1 (.18 ounce) packed chicken bouillon granules
1 (6 ounce) can tomato paste
1 (28 ounce) can of tomato sauce
1 tablespoon of white sugar, or as needed
salt and pepper to taste
Directions:
1. Heat the olive oil in a pot over medium heat. Mix in onion and garlic, and cook 10-15 minutes. Season with basil, oregano, and chicken bouillon. Stir in the tomato paste and tomato sauce. Cook and stir 10 minutes.
2. Mix sugar into the sauce. Season with salt and pepper. Reduce heat to low. Simmer 10-15 minutes.
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