Spaghetti With Sauce
- Ready In:
- 3hrs 30mins
- Ingredients:
- 13
- Yields:
-
8 cups
- Serves:
- 16-18
ingredients
- 14.79 ml olive oil
- 1 medium sweet onion, finely chopped to make 2 cups
- 29.58 ml minced garlic cloves (4-5 large cloves)
- 2 (1587.57 g) can crushed tomatoes (no-salt-added)
- 170.09 g can no-added-salt tomato paste
- 236.59 ml water (purified)
- 1 bunch fresh Italian parsley (finely chopped to make 1 cup)
- 118.29 ml dried parsley
- 9.85 ml turbinado sugar (or more if the canned tomatoes are bitter)
- 4.92 ml salt (Real Salt)
- 59.14 ml dried sweet basil leaves
- 1 dried bay leaf
- 56.69 g spaghetti (or more, whole grain, cooked separately)
directions
- Heat a large pot over medium heat.
- Add the oil, onions, and garlic.
- Cook, stirring occasionally until tender, but not browned (about 10 minutes).
- Reduce heat to low.
- Add the tomatoes, paste, and water, stirring until smooth.
- Add the parsley, sugar, salt, basil, and bay leaf.
- Cover and cook at the lowest heat setting for 3 hours, stirring occasionally.
- Allow time near the end to cook the pasta according to package directions or to your liking.
- Store leftover sauce in the refrigerator for up to 5 days or freeze for up to 1 month.
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RECIPE SUBMITTED BY
Netgirls Healthy Co
United States
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