Prep 5 mins
Cook 15 mins
This is a very tasty spaghetti sauce. I wouldnt substitute anything in this recipe, but then again...experimenting can get you places! ;)
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 (28 ounce) can crushed tomatoes
- 1 (4 ounce) can mushrooms
- 2 teaspoons sweet basil
- 1 1⁄2 tablespoons sugar
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 -1 1⁄2 teaspoon onion salt
- 3 garlic cloves, minced
- 1 teaspoon italian seasoning
- 2 teaspoons Worcestershire sauce
- Combine all in saucepan and bring to a boil.
- Reduce heat and simmer for 10-15 minutes.
Good low fat recipe! I made a few changes due to ingredients on hand and the need to use up home canned tomatoes that I found in a cupboard.....:-) Instead of adding tomato paste and sauce, I drained 2 - 32 oz jars of canned tomatoes and used those. I also added about 1 tsp fresh ground nutmeg, a bay leaf and a few extra cloves of chopped garlic (I forgot to count but probably around 6 extra....we love garlic!) and used brown sugar instead of white. The only other thing I did differently was I cooked it in my large crockpot for 16 hours on low. When I was ready to use it for my lasagna I browned ground turkey breast onion and garlic (yes....more garlic!) and added it to the sauce and then simmered for about 10 minutes. Put my lasagna together using whole wheat lasagna noodles. It was DELICIOUS and I have enough to put 2 dinners worth in the freezer for future use! Thank you for sharing this simple and delicious recipe!
Made a couple of changes and added some meat, it was REALLY good. AND hubby made so that makes it even better for me! Thanks.
Just wanted to thank you for posting this recipe! I made the sauce exactly as you have listed and it was exactly that tangy sauce I was looking for! Plus, it was very easy! Thank you!