Spaghetti Sauce

Name: Spaghetti Sauce
Ingredients: 1 (28 ounce) can whole Italian tomatoes (I use San Marzano); 2 (28 ounce) cans tomato puree (I use Contadina); 1 medium onion; 3 -4 garlic cloves; 1 tablespoon dried basil; 1 tablespoon dried oregano; 2 bay leaves; 1 teaspoon dried red pepper flakes (or to taste); 1/2 cup white wine (optional) or 1/2 cup red wine (optional); 1 beef bouillon cube (optional); salt

11 ingredients

5 steps

Ingredients

1 (28 ounce) can whole Italian tomatoes (I use San Marzano)
2 (28 ounce) cans tomato puree (I use Contadina)
1 medium onion
3 -4 garlic cloves
1 tablespoon dried basil
1 tablespoon dried oregano
2 bay leaves
1 teaspoon dried red pepper flakes (or to taste)
1/2 cup white wine (optional) or 1/2 cup red wine (optional)
1 beef bouillon cube (optional)
salt

Directions

1

Puree whole tomatoes in blender with onion and garlic.
2

Cook all cans of tomatoes in a large heavy pot, adding all other ingredients, except salt.
3

Bring to a boil and then lower temperature to simmer for 2 or 3 hours, stirring occasionally.
4

When it starts to thicken and turn less 'pink', add salt to taste.
5

For the Vegetarian option omit the beef bouillon.