CLASSIC SPAGHETTI SAUCE

By MaryEllen

This recipe is adapted from Marvin Woll of Raleigh, who recommends dividing it up into plastic containers to freeze for later meals.
It works perfectly for not only spaghetti and lasagna but also for pizzas.

Ingredients

• 1 Tbs. Olive oil
• 1/2 small onion, finely chopped
• 2 (28-ounce) cans petite diced tomatoes
• 1 (28-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1 tsp. black pepper
• 2 Tbs.oregano
• 1 Tbs.sweet basil
• 1 tsp. garlic salt
• 6 Tbs.sugar
• Yield: 10 cups

Preparation

Step 1

POUR a thin coating of olive oil into the bottom of large Dutch oven or stock pot. Turn heat to medium-high and add chopped onions. Sauté onions for 1 to 2 minutes, making sure they do not burn.

ADD diced tomatoes, tomato sauce, tomato paste, black pepper, oregano, basil, garlic salt and sugar. Stir to combine. Bring to a low boil and then reduce heat to a simmer. Stir every 10 or 15 minutes and do not let the sauce burn on the bottom of the pot. Cook for 3 to 4 hours. Remove from heat. Serve with your favorite pasta or freeze for future meals.