Spaghetti With Sauce
Ingredients
- 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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
702
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).