Spaghetti Sauce

Name: Spaghetti Sauce
Ingredients: 1 (26 ounce) can crushed tomatoes; 1 (26 ounce) can tomato puree; 1 (26 ounce) can tomato sauce; 2 teaspoons extra virgin olive oil; 1 large green pepper, chopped; 1 large white onion, chopped; 1 cup fresh mushrooms, sliced (I use crimini); salt, to taste; pepper, to taste; 1 tablespoon oregano; 1 tablespoon parsley; 1 (8 ounce) can tomato paste; 2 garlic cloves, finely minced; 2 teaspoons garlic powder; 2 teaspoons onion powder; sugar

16 ingredients

10 steps

Ingredients

1 (26 ounce) can crushed tomatoes
1 (26 ounce) can tomato puree
1 (26 ounce) can tomato sauce
2 teaspoons extra virgin olive oil
1 large green pepper, chopped
1 large white onion, chopped
1 cup fresh mushrooms, sliced (I use crimini)
salt, to taste
pepper, to taste
1 tablespoon oregano
1 tablespoon parsley
1 (8 ounce) can tomato paste
2 garlic cloves, finely minced
2 teaspoons garlic powder
2 teaspoons onion powder
sugar

Directions

1

In a large stock pot stir together crushed tomatoes, tomato puree, and tomato sauce.
2

Set on medium-low heat and cover.
3

Meanwhile, in saute pan heat olive oil over medium heat. When warm, add peppers, onions, and mushrooms.
4

Sprinkle with a dash of salt and pepper to taste.
5

Saute until onions are clear but not browned.
6

Add sauteed vegetables to stock pot, folding them into the sauce with the oregano and parsley.
7

Cover, and bring to a slow simmer, stirring occasionally from the bottom up.
8

Once simmering add the tomato paste, fresh garlic, garlic powder, and onion powder, being sure to mix in throughly.
9

Turn to low heat and simmer, covered at least 1 hour.
10

Taste; if too acidy, add sugar 1/2 teaspoon at a time, checking every 10 minutes.