Lynne’s Spaghetti Sauce


1 lg. onion diced
2 cloves garlic, minced
1 tbsp. olive oil
2 lg. (28 oz) cans of crushed tomatoes
1 can of water (use one of the crushed tomato cans)
1 can tomato paste
2 tbsp. brown sugar
1 1/2 tsp. oregano
1 bay leaf
1 tsp. salt (to taste)
1/2 tsp. basil
1/2 tsp. thyme
2 tsp. black pepper (I used fresh ground and it’s 30 grinds of the peppermill)
Meatballs or Sausage or both


Cook onion and garlic in the olive oil until onion is translucent.  Add all the tomato products, add the can of water and all of the seasonings.  Cook and stir for at least two hours.

I cook my meat separately and then add to the sauce once it’s done.  For instance I’ll add a pound of mild Italian sausage after cooking in the oven for 45 minutes turning to brown half way through.  Then cut the sausage up into bite sized pieces and add them to the sauce pot until ready to serve.  Don’t forget to remove the bay leaf before serving the sauce. 🙂

This sauce freezes well.

If you try it I hope you’ll let me know how you enjoyed it!