Prep 5 mins
Cook 30 mins
I thought I had spaghetti sauce and had planned to make spaghetti and meatballs for supper. I hope you like this version. You can play around with it and add a bunch of sauteed veggies. I just didn't have time! Enjoy!
- 793.78 g can tomatoes, diced
- 28.34 g sherry wine or 28.34 g red wine
- 2 garlic cloves, minced
- 29.58 ml italian seasoning
- 9.85 ml seasoning salt
- 14.79 ml sugar substitute (Splenda)
- salt and pepper
- Mix in a medium pot and simmer for about 30 minutes.
I really enjoyed this nice and easy sauce, above all it's done very quickly. I did add a little beef broth (1/2 cup) to swish the tomato remains out of the can into the sauce I also sliced a small carrot into the sauces. Other than this I follow direction. It was great just what I wanted. thanks.
A very nice versatile spaghetti sauce. I diced a small onion, one stalk of celery, a few baby carrots and sauteed them with the garlic. Added the italian seasoning and one teaspoon of the seasoning salt and let that cook for a few minutes. I used a dry red wine that I had on hand to stir into the tomatoes, vege's and sugar. Gave everything a whirl with my immersion blender and served over linquine with a parmesan blend cheese sprinkled over the top. 5 stars for being easy to make, so versatile, and a tasty spaghetti sauce. Thank you Nif for sharing! Made and reviewed for KK's Recipe Tag game.