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Spaghetti With Sauce

1 tablespoon olive oil
1 medium sweet onion, finely chopped to make 2 cups
2 tablespoons minced garlic cloves (4-5 large cloves)
2 (28 ounce) cans crushed tomatoes (no-salt-added)
1 (6 ounce) can no-added-salt tomato paste
1 cup water (purified)
1 bunch fresh Italian parsley (finely chopped to make 1 cup)
12 cup dried parsley
2 teaspoons turbinado sugar (or more if the canned tomatoes are bitter)
1 teaspoon salt (Real Salt)
14 cup dried sweet basil leaves
1 dried bay leaf
2 ounces spaghetti (or more, whole grain, cooked separately)


Heat a large pot over medium heat. Add the oil, onions, and garlic. Cook, stirring occasionally until tender, but not browned (about 10 minutes). Reduce heat to low. Add the tomatoes, paste, and water, stirring until smooth. Add the parsley, sugar, salt, basil, and bay leaf. Cover and cook at the lowest heat setting for 3 hours, stirring occasionally. Allow time near the end to cook the pasta according to package directions or to your liking. Store leftover sauce in the refrigerator for up to 5 days or freeze for up to 1 month.

Source: www.food.com