No More Jarred Spaghetti Sauce

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. 

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