Spaghetti Sauce

Homemade spaghetti sauce is economical and convenient. This recipe is perfect on its own, or a great base to add roasted red pepper, ground beef, or more vegetables to. Experiment by adding mushrooms, sundried tomatoes, or peppers.


2 tins crushed plum tomatoes

2 large carrots

2 large celery stalks

3 bay leaves

1 tsp salt

½ tsp pepper

1 large onion, finely chopped

3-5 garlic cloves, minced

1/4 cup olive oil

1/2 cup red wine (optional)


In a large pot, heat the olive oil over medium-high. When warm, add the onion, carrots, celery, and salt and pepper. Sauté until the onion cooks down and becomes slightly clear (about 5-8 minutes). Add the garlic and sauté until fragrant (about 1 minute).

Add the tomatoes, and, if using, the wine. Stir until well blended, and simmer on low for 30-45 minutes. When finished simmering, remove the bay leaves and either leave as-is or blend until smooth.

Store in the fridge, or freezer for later use.


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