What you’ll need:

• 1 pack of spaghetti noodles
• 1 15 oz or higher can of crushed tomatoes
• 1 8 oz can of tomato sauce
• 1/2 onion, diced
• 1 clove garlic
• pinch of basil
• pinch of thyme
• pinch of oregano
• pinch of parsley
• (if you don’t have the above spices, use a 1 TB of Italian Seasoning)
• 1/4 cup sugar or splenda
• 1 TB of white wine, optional for a little extra pizazz

In a skillet, saute the onion and garlic in about 1 TB of olive oil. Add tomato products and all spices. Simmer for 15 – 30 minutes. Simmering longer will not hurt the sauce. I would recommend tasting the sauce after 15 minutes to see if it suits your palate. If not, just add a little more of the spices. If it is too tomatoey, try adding garlic and a little more sugar to cut the taste.

While the sauce is simmering, get the water for the pasta boiling. Cook as directed on the box. And – that’s it. Home cooked spaghetti.

Trust me – you won’t miss the meat. I have found that going meat-less with spaghetti actually brings out the flavor of the sauce.

Welcome back!