Prep 15 mins
Cook 15 mins
I got this recipe off the Internet a few years ago (I wish I could remember where!). It originally called for meat, which I still add, but lately I've been using it as a marinara sauce for main dishes that require spaghetti sauce. It's yummy, simple & comes together in no time. Plus you can easily cut it in half for whatever purposes! I use this for pizza-type recipes as well! Please feel free to play around with the spices!
- 1 cup onion, chopped
- 3 -4 minced garlic cloves (I use the jarred kind)
- 2 (6 ounce) cans tomato paste
- 1 (15 ounce) can tomato sauce
- 2 cups water
- 3 teaspoons dried parsley
- 3 teaspoons italian seasoning
- 1 1⁄2 teaspoons dried basil
- 1⁄2 teaspoon Splenda sugar substitute
- 1⁄8 teaspoon black pepper
- 3⁄4 teaspoon Worcestershire sauce
- 1 lb ground beef (optional) or 1 lb ground turkey (optional)
- In a medium saucepan, brown onion & garlic over medium heat. If using meat, brown with the onion & garlic-drain well.
- Add rest of ingredients on medicum-low heat. Bring to a boil. Reduce heat, cover & simmer 15-20 minutes. Stir sauce every 5 minutes.
- Serve over pasta, or use in other dishes.
- I believe this makes about 4 cups-but it's a guess!
This is really good, quick and easy. There is one spice that is coming through to strong for me and it must be coming from the italian seasoning. I added ground beef to the sauce and I first had it on top of multi-grain penne. I enjoyed leftovers much more on regular spaghetti noodles. I really like the consistency of this sauce and with a little tweaking, I will be making it again. Thank You Luv!!! PAC Fall '07.