I used to make pretty good weeknight spaghetti using Prego as a base and adding sauteed onions and ground beef. I would also doctor it up a bit with some Italian seasoning, garlic, a dash of cloves, and a bay leaf or two. But now that I’ve greatly reduced the amount of ground beef we eat and am trying to eliminate processed foods, no more Prego/jarred sauce! I needed a quick red sauce for those weeknights when I crave pasta. Sometimes I have a good sauce in the freezer from a weekend “all day in the pot” adventure, but not always. Last night I tried this easy variation, and Tim pronounced it “the best sauce you’ve ever made.” He might have just been really hungry. Anyway, here it is. If you Italians have a better one, I’d love to try it (30 min. or less, please!).
1 (15 oz) can petite diced tomatoes
15 oz tomato sauce (I try to buy this in the carton as the cans can leach yucky stuff into the tomatoes.)
6 oz tomato paste
1-2 tablespoons sugar (adjust to your taste)
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon red pepper flakes (I always use too much; it was spicy!) Adjust to your taste.
Can substitute a teaspoon of Italian seasoning for herbs.
Simmer in a pot for 20-30 minutes. Season again to taste.
the spoon and the thimble 