by Rob Malloy
My recipe changed for the better after I asked Mom for a copy of her recipe for spaghetti sauce, which she wrote down for me. My recipe is now just a slight variation of hers.
Ingredients:
3 28 oz cans tomato sauce
1 28 oz can crushed tomatoes
4 cloves fresh garlic, finely minced
1 TB oregano
½ tsp rosemary
1 tsp basil
1 tsp marjoram
1 tsp thyme
1 bay leaf
½ tsp or more salt, depending on how much is in the tomato sauce
½ tsp pepper
½ med onion, finely chopped
Directions:
1. Put all ingredients into a large pot, heat until it bubbles merrily, then reduce heat to simmer for 4-6 hours. Stir occasionally while heating sauce to keep any from sticking and burning at the bottom of the pot.
2. Serve over pasta with Parmesan or Romano cheese sprinkled on top.
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