Spaghetti Sauce

3/4 cup chopped onion
1 clove garlic, minced
3 tablespoons salad oil
1 pound can tomatoes, cut up
2 6-ounce cans tomato paste
water, according to how thick you want sauce
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons dried oregano
1 bay leaf
Green pepper to taste, we puree our peppers and freeze in ice cube trays.
4 cubes per recipe

Cook onion and garlic in oil until tender but not brown. Stir in
tomatoes, water, pepper and seasonings. Easy way is to put in crockpot
day before, cook on high for about 6 hours then turn to low and let cook
overnight. In morning, add meatballs or Italian Sausage cook rest of
day.

It is best to do a double recipe, it freezes well also.
For a double batch of sauce, 2 Lb of hamburg, 1 Lb of italian sausage

Base recipe is from Better Homes and Gardens Cookbook.
Tweaking is done to change things a bit.
The long cooking period allows spices to assimilate thru the entire sauce.


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