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1
Begin heating your favorite spaghetti sauce over low heat, stirring occasionally.
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2
In a separate skillet or small pot, brown the chopped onion in 1 tablespoon butter until caramelized.
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3
Add a pinch of oregano and/or Italian seasoning to the onions while they are cooking.
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4
Once onions are caramelized, add them, along with the chopped green pepper, to the slowly heating spaghetti sauce.
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5
Add FRESH ground pepper to taste.
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6
Into the same skillet or pot just used for the onions, put 1 tablespoon extra virgin olive oil, reserved juice from black olives, and 1 teaspoon tomato paste.
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7
Turn heat to LOW and reduce this until thickened (about 7-12 minutes).
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8
Watch carefully to avoid scorching/burning.
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9
While this is reducing, add 2 tablespoons FRESH minced garlic, 1 tablespoon liquid smoke, 1/2 cup salsa (if using), remaining tomato paste, FRESH chopped tomatoes, 1 tablespoon butter, and meat and veggies (if using) to heating spaghetti sauce.
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10
Cook spaghetti sauce until thick (no puddling).
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11
Turn off heat, remove pot from burner and let sauce sit about 5 minutes.
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12
After 5 minutes, add 3 tablespoons sour cream, one at a time, stirring gently and thoroughly after each addition.
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13
Incorporate the reduced olive oil, olive juice, and tomato paste mixture into spaghetti sauce.
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14
Stir in enough Parmesan cheese to your liking.
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15
Serve with hot noodles, cheesy garlic bread, and extra fresh grated cheese.
