Spagehetti Sauce

Spaghetti Sauce
Laura Denney

In a large sauce pan sauté in olive oil, 2 cloves garlic, chopped and 1 onion, chopped til tender.

Add:
28 oz can diced Italian tomatoes (if I double I sometimes do ½ fresh tomatoes and ½ canned)
1 ½ cups water
6 oz. tomato paste
¼ cup brown sugar
2 t. beef bouillion
1 t. dried oregano
½ t. salt
½ t. dried basil
black pepper
1 or 2 bay leafs

bring to a boil then reduce heat and simmer uncovered 1 ½ hours. Stir. The sauce thickens as it cooks but I still like to use an immersion blender just a little bit at the end to thicken it more and take out the big chunks. Can also pour some of it into a blender and puree then add it back to the pot and mix together. Make sure to discard the bay leaf before using a blender or serving.

Serve over fresh pasta and fresh basil and parm cheese. Once cooled in the fridge the sauce freezes really well.