Spaghetti Sauce

No need to ask what's for dinner when the tomato, garlic, and herb aroma from this Italian pasta sauce recipe wafts through the air.

SERVINGS
4 to 6
SERVING SIZE
2/3 cup
PREP TIME
20 mins
Ingredients
  • 1 cup chopped onion (1 large)
  • 1/2 cup chopped green sweet pepper
  • 1/4 cup chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 4 cups chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained
  • 1 6 ounce can tomato paste
  • 1/3 cup water
  • 2 tablespoons snipped fresh parsley
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces dried spaghetti or linguine
  • Finely shredded Parmesan cheese (optional)
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Directions
1. 
In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender.
2. 
Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.
3. 
Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.

Variation

  • Big-Batch Spaghetti Sauce:

    Prepare as above, except use a large Dutch oven and 2 cups chopped onion, 1 cup chopped sweet pepper, 1/2 cup chopped celery, 4 cloves garlic, 2 tablespoons cooking oil, 8 cups tomato or two 28-ounce cans diced tomatoes, one 6-ounce can tomato paste, 2/3 cup water, 1/4 cup fresh parsley, 2 tablespoons fresh basil or 2 teaspoons dried basil, 2 tablespoons fresh oregano or 2 teaspoons dried oregano, 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer, uncovered, for 30 minutes or until desired consistency. Serve as directed.

    To Freeze: Place sauce in freezer containers. Seal and freeze up to 3 months. To use, thaw overnight in the refrigerator. Transfer to saucepan and heat through.

    Per 2/3 cup sauce: 110 cal., 4 g total fat (1 g sat. fat), 0 mg chol., 322 mg sodium, 17 g carbo., 4 g fiber, 4 g pro.

    Daily Values: 36% vit. A, 76% vit. C, 4% calcium, 7% iron

    Exchanges: 1 1/2 Vegetable, 1/2 Other Carbohydrate, 1/2 Fat

Variation

  • Spaghetti Sauce with Ground Beef or Sausage:

    Prepare as above, except omit the oil. In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Continue as directed in Step 2.

    Per serving: 459 cal., 12 g total fat (4 g sat. fat), 53 mg chol., 386 mg sodium, 62 g carbo., 7 g fiber, 28 g pro.

    Daily Values: 28% vit. A, 104% vit. C, 5% calcium, 31% iron

    Exchanges: 3 1/2 Starch, 2 Vegetable, 2 Medium Fat Meat, 1 Fat

Variation

  • Spaghetti Sauce with Meatballs:

    Prepare sauce as above. Meanwhile, in a large bowl combine 1 egg; 3/4 cup soft bread crumbs (1 slice); 1/4 cup finely chopped onion; 2 tablespoons finely chopped green sweet pepper; 1/4 teaspoon dried oregano, crushed; and 1/4 teaspoon salt. Add 12 ounces ground beef or bulk pork sausage; mix well. Shape into 24 meatballs. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degrees F oven for 15 to 20 minutes or until done (160 degrees F). Drain. Serve with sauce and hot pasta.

    Nutrition Facts per serving: 535 cal., 17 g total fat (5 g sat. fat), 107 chol., 593 mg sodium, 67 g carbo., 7 g fiber, 31 g pro.

    Daily Values: 30% vit. A, 112% vit. C, 7% calcium, 34% iron

    Exchanges: 3 1/2 Starch, 2 Vegetable, 2 Medium-Fat Meat, 1 Fat

nutrition information

Per Serving: cal. (kcal) 325, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 62, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 7, sugar (g) 12, pro. (g) 12, vit. A (IU) 1361, vit. C (mg) 61, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 56, sodium (mg) 342, Potassium (mg) 637, calcium (mg) 50, iron (mg) 4, Vegetables () 2, Starch () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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