Recipe by Netgirl's Healthy Cookbook
This is the best tasting spaghetti sauce I've come across so far. I adapted it from the Discovery Health network's show "Healthy Decadence". The host is Devin Alexander and this is her grandmother's recipe, although I did not like the ground cloves in it. I also wasn't willing to use 2 bunches of fresh parsley, so I use half fresh and half dried. Serve over whole grain pasta (I recommend brown rice pasta, especially for those not accustomed to whole grain pastas) and with a salad. I usually cook quartered crimini mushrooms in 1 cup of sauce for every 2 people or every other week, add baked chicken or turkey meatballs or Hain's spicy chicken sausage (it's lower in sodium than most and can be found at Whole Foods Market). I also usually have a couple of people over for dinner and freeze the leftover sauce in 1 cup containers, which yields dinner for 4 plus 5 servings for future weeks. It's necessary to serve cooked tomatoes to men at least once per week since the lycopene reduces their chances of getting prostate cancer. According to You: The Owner's Manual, "To absorb the optimum amount [of lycopene] (that is, 400 milligrams per week), you'd have to eat 164 raw tomatoes or 16 cooked ones—but you need only 10 tablespoons of tomato sauce a week."
- 1 tablespoon olive oil
- 1 medium sweet onion, finely chopped to make 2 cups
- 2 tablespoons minced garlic cloves (4-5 large cloves)
- 2 (28 ounce) cans crushed tomatoes (no-salt-added)
- 1 (6 ounce) can no-added-salt tomato paste
- 1 cup water (purified)
- 1 bunch fresh Italian parsley (finely chopped to make 1 cup)
- 1⁄2 cup dried parsley
- 2 teaspoons turbinado sugar (or more if the canned tomatoes are bitter)
- 1 teaspoon salt (Real Salt)
- 1⁄4 cup dried sweet basil leaves
- 1 dried bay leaf
- 2 ounces spaghetti (or more, whole grain, cooked separately)
Directions See How It's Made
- Heat a large pot over medium heat.
- Add the oil, onions, and garlic.
- Cook, stirring occasionally until tender, but not browned (about 10 minutes).
- Reduce heat to low.
- Add the tomatoes, paste, and water, stirring until smooth.
- Add the parsley, sugar, salt, basil, and bay leaf.
- Cover and cook at the lowest heat setting for 3 hours, stirring occasionally.
- Allow time near the end to cook the pasta according to package directions or to your liking.
- Store leftover sauce in the refrigerator for up to 5 days or freeze for up to 1 month.