When my children were young (and even today) and they could smell the enticing aroma of onion and garlic cooking, they would come running while asking “are you making your sauce?”  If the answer was yes, their immediate response was, “let us know when we can dunk!”  They loved to stand by the stove with a piece of Italian bread in hand and dunk it in the hot sauce as it was simmering.  A wonderful memory …

This makes a pot full of sauce, enough for over a pound of pasta.  Or it makes enough for a tray of chicken parmesan and a side of spaghetti.  Sometimes I double the recipe and freeze the leftovers which are great to have on-hand during busy evenings.

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M-E's Pasta Sauce

Course Main Course

Cuisine American

Servings 8

Ingredients

• 1 1/2 Tbsp olive oil
• 3/4 cup onion diced
• 3 cloves garlic diced
• 1 28 ounce can crushed tomatoes see photo below
• 2 cans tomato sauce
• 3/4 small can tomato paste
• 1 tsp dried marjoram
• 1 Tbsp dried basil
• 1 Tbsp dried oregano
• 1/2 tsp black pepper

Instructions

• In a large saucepan or fry pan, heat olive oil over medium heat.   
• Add onion and garlic and sauté until soft.
• Add all tomato cans and stir.
• Add spices and bring to a gentle boil.  Turn down heat to low and simmer for 15 minutes.