I canned Spaghetti Sauce this weekend and was asked to post the recipe. My sauce comes from a book called The Not-strictly Vegetarian Cookbook but I often change stuff around to fit my mood or usually what ingredients I have at the time.

The tomatoes (with the exception of the sauce and paste) came out of my garden. Those tomatoes I put in a pot of boiling water to remove the skins and then I just mushed up what I had with my hands and added them to the pot. And of course if you're not growing tomatoes you can use canned products.

28 ou of tomatoes
28 ou of tomato sauce
28 ou of tomato puree
12 ou of tomato paste
2 onions, chopped
1 pepper
4 large cloves garlic
fresh parsley (1 1/2 tsp dried)
fresh basil (1 tsp dried)
1 tbsp oregano
1 bay leaf
1/2 cup red wine
1/4 cup olive oil
3 tbsp butter
2 tbsp honey or sugar

In a large heavy pot, heat butter and oil - add onion, pepper, garlic and spices and saute 10 minutes. Add remaining ingredients and simmer 2 hours or longer.

Sometimes I add other ingredients, just a touch of rosemary (we're not huge fans) or whatever else I have.

This recipe makes about 4 quarts which you can freeze though in my case this weekend I canned them. It doesn't really matter which route you take other than I didn't really have any plastic to freeze the sauce in though I probably could have used ziploc bag but that seems a little odd to me!

Thanks for posting this I was just thinking how much we'd save if I started doing this. Spaghetti is a huge hit at our house along with a couple of other dishes that take this sauce.

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THANK YOU, sounds great!!