I’ve been on a never ending search to find a spaghetti sauce I truly love. One that I can eat time and time again. Well, here it is. This is a great sauce with or without meat (I always add some sweet Italian) that can be used for almost anything. My “go to” is the Chicken Parmesan!
Spaghetti Sauce
Difficulty: Moderate8
servings15
minutes4
hoursIngredients
2 tablespoons olive oil
1 large white onion, minced
5 cloves garlic, crushed
1/2 cup chicken broth
1 can 28 ounce crushed tomatoes
1 can 15 oz tomato sauce
1 can 6 ounce tomato paste
1 tablespoon brown sugar
1 tablespoon fennel seeds
1 tablespoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh basil
1/8 cup chopped fresh parsley
Directions
- Heat a large pot on the stove over medium high heat. Add in olive oil and saute onion in the olive oil for about 5 minutes, until softened. Add in 5 cloves and saute another 30-60 seconds.
- Pour in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, fennel, oregano, salt, pepper, basil, and parsley. Bring to a simmer.
- Reduce the heat to low and simmer for 1-4 hours. Use an immersion blender to puree the mixture until the desired consistency is achieved, leaving it slightly chunky, or making it completely smooth.
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