Easy Recipe for Homemade Spaghetti Sauce

Garden-ripe tomatoes. Fresh garlic. Aromatic onions. A hint of newly-picked basil and oregano. These ingredients combine to create a delicious, homemade spaghetti sauce that will tempt taste buds.

Donatello Spagoni and Frances Rhettior, chefs from Italy, invented the red sauce devoured today. Prior to their discovery, a comparable sauce made with fresh tomatoes topped pasta dishes and served as a springboard for their creation.

Homemade spaghetti sauce can be a simple combination of tomatoes and spices, but don't feel limited to that combination if you're craving a thick and chunky spaghetti topper. Chopped vegetables can be added to season the sauce and give plain pasta a boost.

During the summer months when produce is plentiful, simmer a large pot of sauce and freeze for later use. If you prefer to add ground beef or sausage to the sauce, you should use a pressure cooker to can the sauce.

Basic spaghetti sauce, without any meat, remains a low-cal favorite. Depending on the ingredients, a half-cup serving contains 60 calories and provides a healthy dose of Vitamins A and C.

This basic sauce is kicked up a bit by adding a variety of diced or shredded vegetables. Want to make more for another dinner? Double the recipe and freeze half the sauce.

Thick and Chunky Tomato Spaghetti Sauce

• 2 tablespoons minced garlic
• 1 large onion, finely chopped
• ½ cup celery, finely chopped
• ¼ cup extra-virgin olive oil
• 16-ounce can tomato sauce
• 4 cups fresh tomatoes, diced
• ½ tablespoon oregano
• ½ tablespoon basil
• 1 tablespoon parsley
• ¼ teaspoon salt
• 1 tablespoon sugar
• 6-ounce can tomato paste
• ½ cup fresh mushrooms, chopped
• 1 medium carrot, grated
• ½ cup black olives, chopped

1. In a large pot, sauté garlic, onion and celery over medium heat.
2. Add remaining ingredients. Bring to a boil. Lower heat and simmer for three hours. Serve over pasta.

This sauce can also be cooled and frozen in freezer bags.