Fresh Spaghetti Sauce

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1 - 14.5 oz. can petite diced tomatoes - plain - 100% natural

2 - 6 oz. cans 100% natural tomato paste

3 - 6 oz. cans water

2 teaspoons garlic powder

2 teaspoon basil

1/2 teaspoon sugar (to cut acidity)

 

Mix it up. Let it simmer 30 minutes. It's best made the night before.

 

This sauce is best over Mostaccioli Rigati (with lines).

 

I like to add some browned crumbled Italian sausage for taste. In the Mediterranean style, you just add a little meat for flavor.

 

 

 

 

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