Spaghetti Sauce Recipe
1/2 cup finely chopped onion
1 clove garlic
2 cans diced tomatoes (14.5 ounces each)
1 can tomato paste (6 ounces)
1 cup chicken broth (I use water and Better than Bouillon)
2 tbsp honey
1 tsp salt
1/4 tsp or more pepper
1 tbsp basil
1.5 tsp oregano (I use about 1/4 to 1/2 cup chopped fresh oregano)
1 bay leaf
1 tsp thyme
1/2 tsp herb mix (or other seasoning mix)
1/2 tsp marjoram
3 dashes of cayenne pepper
1 dash paprika
1 to 2 tbsp Parmesan
Directions: Chop the onion amount (it’s okay if you use more than 1/2 cup) in food processor. Saute chopped onion and minced garlic in oil, in large saucepan.
Place the 2 cans of diced tomatoes, with juice in food processor until well chopped.
In the large pot with the sauteed onion and garlic, add the diced tomatoes and all other ingredients and all spices to saucepan and stir.
Simmer for 30 minutes or more depending on how thick or thin (add more water if you want it to be thinner at the end of cooking time) you wish the sauce to be. Stir occasionally. Make sure you remove and toss out bay leaf and add 1 or 2 tbsp of Parmesan and stir, before serving. Enjoy!
***Note: I use a large saucepan or pot with a tilted lid to prevent the sauce from spitting everywhere, thereby preventing a mess.