Recipe by LUVMY2BOYS
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!
Top Review by Chef Mommie
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.
- 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)
Directions See How It's Made
- 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!