Spaghetti Sauce

3/4 cup chopped onion
1 clove garlic, minced
3 tablespoons salad oil
2 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 next 8
ingredients. 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# of hamburg, 1 # of italian sausage
We typically boil the meatballs after forming and sausage also.

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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