Spaghetti Sauce

I use this spaghetti sauce recipe for spaghetti and lasagna. This recipe is based on what my parents make. It can be made either as a meat sauce or plain tomato (which I use for spaghetti and meatballs).  The plain sauce or with turkey is endo diet friendly.

4 cups homemade tomato sauce or 1 can (15 oz) tomato sauce and 1 can (14.5 oz) diced tomatoes

1 can (6 oz) tomato paste

1 cup wine (I use white wine)

1/2 to 1 whole onion (depending on how onion-y you like your sauce), diced

5-6 cloves of garlic, diced

basil, thyme, rosemary, oregano, marjoram (I don't actually measure it but you probably need at least 1/2 tbsp-1 tbsp dried of each)

salt and pepper to taste

2 tbsp olive oil (if you are not making meat sauce)

1 1/2 lbs ground beef or turkey (for meat sauce)

Heat a large pan over medium heat. If you are making meat sauce, add the ground beef or turkey and brown throughly. For plain sauce, add the olive oil to the pan. Add the onions and garlic and saute for about 6 minutes or until onions are tender. Add the tomato sauce, diced tomatoes (if using), tomato paste, wine (you can just pour it in the empty tomato paste can to measure) and spices. Let bubble then reduce heat. Simmer for at least 30 minutes. Taste about 20 minutes into simmering for spices and add more as necessary. Use for spaghetti or lasagna.

Makes 4-6 servings.