Classic Spaghetti Sauce

classic spaghetti sauce tomato recipe easy lasagna pasta

Signature Dish

This recipe is adapted from Marvin Woll of Raleigh, who recommends dividing it up into small plastic containers to freeze for later meals. It originally appeared in The News & Observer’s monthly Signature Dish column.

Tell us about your most-requested recipe. If we publish it, you’ll be entered in a quarterly drawing for a gift card. Send it to Signature Dish, The N&O, P.O. Box 191, Raleigh, NC 27602; or email aweigl@newsobserver.com.

Olive oil

1/2 small onion, finely chopped

2 (28-ounce) cans petite diced tomatoes

1 (28-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1 teaspoon black pepper

2 tablespoons oregano

1 tablespoon sweet basil

1 teaspoon garlic salt

6 tablespoons sugar

POUR a thin coating of olive oil into the bottom of large Dutch oven or stock pot. Turn heat to medium-high and add chopped onions. Sauté onions for 1 to 2 minutes, making sure they do not burn.

ADD diced tomatoes, tomato sauce, tomato paste, black pepper, oregano, basil, garlic salt and sugar. Stir to combine. Bring to a low boil and then reduce heat to a simmer. Stir every 10 or 15 minutes and do not let the sauce burn on the bottom of the pot. Cook for 3 to 4 hours. Remove from heat. Serve with your favorite pasta or freeze for future meals.

Yield: 10 cups

[gpp_icon type=”summary”] Classic Spaghetti Sauce printable recipe

classic spaghetti sauce tomato recipe easy lasagna pasta