Got a good spaghetti sauce recipe?

http://www.food.com/recipe/pesto-marcella-hazan-448339\

Pesto is the mother of all pasta sauces.

I'm going to copy and paste here! This my basic sauce. I use it with meat, pasta, lasagna, veggies, cheese sticks, etc. It's a great basic sauce. I figured it out myself to keep it sweet and full of flavor without adding sugar or bacon fat (like my grandma did to hers).

2 cans whole peeled tomatoes
1 white onion
1 carrot
2 celery stalks
4 cloves garlic
1 12oz can tomato paste
2 cups chicken broth
pinch of oregano
salt and pepper

Chop up the onion, carrot, celery stalks and garlic, and put them in a caserole dish with the canned tomatoes. Cut up the tomatoes a little bit. Put in a 425 degree F oven for about an hour. Take out, put the roasted veggies and the rest of the ingredients into a large pan, blend with a stick blender (or do this in a blender before you put it in the pan) and let it simmer for 10-15 minutes. I make a huge batch of this about once a month. It keeps in the freezer for up to 6 months and in the fridge for about 1 month. It's so yummy and you can turn it into cream sauce by adding yogurt (and maybe even a little vodka), meat by adding anything ground, or use it plain. It's SO versatile.

my grandfather's recipe that my mother always used-in her own voice.

Remember to use in spaghetti sauce 2 cans of 6oz paste, 4 cans water, and 2 big cans puree. Parsley and onion grated. Should be sautéed’ in oil then add puree and paste and water. Add dry bay leaf, about 2 tablespoon, 2 good tablespoon dry parsley (with fresh parsley?) garlic salt, salt and pepper to taste. Add a couple tablespoon of grated spaghetti cheese and put in oven to bake at 300* for 2 hours till tender and sauce is thick. (OR stovetop- I also throw in meat balls and pork ribs..

my my grandfather did bracciole this way...with the stuffed meat cooking in the sauce..

I cannot make a better sauce than Trader Joe's Organic Spagetti Sauce with mushrooms. It is that good, low fat and cal, and cheap. And I am a pretty good cook. I know you didn't ask for it, but you may want to reconsider.

My Go To:

1 Can of Italian Stewed Tomatoes (whole or diced), chop them up if they're not diced, use the liquid from the can.
1 10oz+ can of tomato sauce
1 small can of tomato paste
4 cloves chopped/minced garlic
1 small white/sweet onion julienne sliced
1/2 a fresh lemon squeeze in
6 tbls of Extra Virgin Olive Oil
2 tbls of sugar
Season with salt, pepper and italian seasonings to your liking.
3-4 leafs of fresh basil (reserve until the end)


sauté the onion and garlic in about 2 tbls of oil until they're a little soft and translucent
Toss in the rest of the stuff, simmer on low for 30-60 minutes.
Before serving, slice the basil in thin slices, and mix in.

This will make enough for 3-4 people.

Super easy, fast, healthy, tastes great. If you want to go crazy, you can dice up celery and carrots, sauté those with the onions and garlic. You may want to run the sauce through a blender before serving to make sure the veggies are really chopped good.

64 oz crushed tomatoes
64 oz whote tomatoes
12-15 cloves peeled garlic
1.5 large Vidalia onion
¼ cup olive oil
1.5 bunch fresh basil
Salt & pepper to taste

Crush garlic and chop onion. In a large stock pot satuee the garlic & onion in the olive oil until it begins to become opaque (not browned). Add crushed tomatoes and whole tomatoes and bring to boil. When boiling turn down for a simmer for about 40-50 minutes. Season with Salt & pepper. Right before serving, chop basil and mix into sauce.

Quick Spaghetti with tuna, onions and capers

http://mybestcooking.com/en/recipes-categories/94-pasta-risotti/219-quick-spaghetti-with-tuna-onions-and-capers

one of my faves (not a sauce as such but bloody good)

- cook pasta of choice. In the last couple mins of cooking, add zucchini ribbons and broccoli florets. Once cooked, drain.
- stir through feta, chopped mint, toasted pinenuts, lemon zest, lemon juice and olive oil to taste
- add a little extra feta or parmesan and a sprig of mint to the top prior to serving.

quantities can be adjusted up or down to suit tastes

64 oz crushed tomatoes
64 oz whote tomatoes
12-15 cloves peeled garlic
1.5 large Vidalia onion
¼ cup olive oil
1.5 bunch fresh basil
Salt & pepper to taste

Crush garlic and chop onion. In a large stock pot satuee the garlic & onion in the olive oil until it begins to become opaque (not browned). Add crushed tomatoes and whole tomatoes and bring to boil. When boiling turn down for a simmer for about 40-50 minutes. Season with Salt & pepper. Right before serving, chop basil and mix into sauce.