Beth’s Home-made Spaghetti Sauce
1 medium to large onion, minced
2 T minced garlic
1 each green, red, yellow bell pepper, minced
olive oil
1 large can tomato sauce
1 large can crushed tomatoes
1 large can water
3 T McKay’s beef-flavored bouillon
3 T Italian seasonings
3 T sugar
2 t pepper
2 t salt (add more if needed, but sparingly)
1/2 c Parmesan cheese
2 bay leaves
2. Add tomato sauce, crushed tomatoes and water. Stir to mix.
3. Add spices (bouillon through salt). Taste to see if it is sweet enough or has enough salt. Add either one at this point, but do so very sparingly. It can become too salty very, very quickly.
4. Add Parmesan. Stir to mix. Add bay leaves.
5. Bring to a boil, stirring frequently. If you have chosen a deep enough pot, you shouldn’t have the sauce boil/pop out of the pot onto the stove top. As soon as the sauce begins to boil, lower heat and simmer sauce for at least 20 min. to allow flavors to blend. (I actually simmer it for a couple of hours, usually, or put it in the crock pot on low for 3-4 hours.)
This sauce makes enough for a large crowd. I usually make a double batch and then freeze it in containers small enough for a meal or two. It freezes well and will keep for several months.
I prefer this much more over any canned sauce as you can control the amount of salt you put it in – and it’s very easy to make.
Please keep in mind that all the measurements are just estimations. I have never made it using a measuring spoon, so am merely guesstimating how much of each spice to add in.
