Spaghetti Sauce

After several years of making spaghetti sauce I think we finally have perfected our version. A little spicy, a little chunky, a lot of delicious! Print recipe

Spaghetti Sauce - Hendricks Style

1/4 c. Olive Tree Garlic Olive Oil

1/4 c. Olive Tree Butter Olive Oil

2 c. chopped onion

2 c. chopped celery

12-15 minced or sliced fresh garlic cloves

4 tsp salt

1 tsp ground black pepper

2 Tbsp dried oregano leaves

2 Tbsp dried basil leaves

2 tsp crushed red pepper flakes

2 Tbsp sugar or Stevia

4 - 28 oz cans crushed tomatoes

8 - 15 oz cans tomato sauce

Tomato paste, add to your liking of thickness

 Sauté onions in olive oil for 3-4 minutes

 Add celery and stir, sauté while slicing garlic

 Add garlic, stir and sauté for 5-7 minutes until veggies are soft

 Add spices, stir

 Add tomato cans, stir
Use as many or as little cans of tomato paste as you like to determine the right consistency.

Continue to stir every 30 minutes and let simmer for 2-3 hours.

This makes so many batches of sauce for literally a fraction of the price of what you pay for jars of sauce.  Not to mention it tastes better!  You can modify the amount of ingredients (i.e. red pepper flakes) to make the perfect combination for your taste buds.

We break up the sauce and put into freezer safe bags.  They stay good for several months, but never last that long at our house.

Optional: diced tomatoes for a chunky marinara sauce, finely chopped and sautéed mushrooms for a bolognese sauce, purée and add more tomato paste for a great pizza sauce.  All kinds of great ideas!!