Spaghetti Sauce

2 large onions, diced (or diced, frozen equivalent)

4 large garlic cloves, minced or pressed

1/4 c chopped parsley

2 tsp dried basil

1 tsp dried thyme

1 tsp oregano

3 tsp salt - start with less if watching salt intake

1/4 tsp pepper

1/4 tsp cayenne pepper (I usually go with 1/8 tsp)

2 small cans tomato paste

28 oz. can fire roasted diced tomatoes (I use Muir Glen)

28 oz. can pureed tomatoes, or whole Italian pear tomatoes

1/2 of tomato can filled with water

• Heat large pot, and coat with oil.

• Brown onions.

• Add garlic and cook one minute, careful not to burn.

• Add spices and stir.

• Add tomato paste and stir.

• Add the canned tomatoes and stir.

• Add the 1/2 can of water a bit at a time - add more depending on how thick you like your sauce

• Add meatballs to the sauce and simmer for 4 hours.

• Serve over your favorite pasta, zoodles, or spaghetti squash.

Tips:

• After browning onions and garlic, add everything to a crock-pot and cook 6-8 hours on low. If using a crock-pot you may have a little extra liquid in the sauce.

• Freeze extra sauce in glass bowls, and thaw a day or two before using.

• Use extra sauce for homemade pizza.

Homemade Spaghetti Sauce