Spaghetti Sauce

1. 1

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

2. 2

   Set on medium-low heat and cover.

3. 3

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

4. 4

   Sprinkle with a dash of salt and pepper to taste.

5. 5

   Saute until onions are clear but not browned.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.