Spaghetti sauce out of a jar is fine.
I ate spaghetti that way for years.
Honestly though...why have fine when you can so easily have AMAZING?
And besides, I am known to be somewhat of a food snob.
You guys...spaghetti sauce is so easy to make and SOOO worth it.
3 tbsp. canola/olive oil
1 onion- finely chopped
1 carrot- finely chopped
1 zucchini- finely chopped
2 cloves garlic- grated or finely chopped
2 tbsp. tomato paste
1 28 oz. can crushed tomatoes
1 28 oz. can diced tomatoes
1 14 oz. can tomato sauce
1/2 cup chicken broth
2 tbsp. Italian seasoning
1/4 tsp. red pepper flakes (optional)
1 tbsp. sugar
fresh Italian parsley (optional)
fresh basil (optional)
to taste: salt, pepper, garlic powder, onion powder
Heat oil in a pan and add garlic, onion, carrot & zucchini. Season with salt and pepper and then saute until they start to soften and get a little color (golden brown). Next add tomato paste and stir around. Once you can smell the tomato paste add crushed tomatoes, diced tomatoes, tomato sauce & chicken broth. Set heat to medium high and bring to a simmer. Add dried Italian seasoning, red pepper flakes & sugar. Also season with salt, pepper, garlic powder and onion powder to taste. I like a lot of seasoning, you may use less. Just keep adding and tasting until you like it. Once the sauce is simmering reduce to low and let simmer for about 20 minutes. After 20 minutes add the fresh parsley and basil (if using) and serve.
I love to serve over spaghetti with meatballs. It would also be great to brown up some ground beef and Italian sausage with the veggies and have a meat sauce. This sauce is a great base for your favorite pasta recipe.