Tasty Homemade Spaghetti Sauce Recipe

• 1 large can (28 oz) of diced tomatoes
• 1 large can (28 oz) of tomato puree - in the UK use Passata
• 2 med cans (14.5 oz) Italian diced tomatoes
• 2 ribs celery
• 1-2 carrots
• 1 medium sized onion
• 1 tsp. (rounded) of well minced or chopped garlic
• 2 cups of red or pink wine (can be cooking variety)
• 1 1/2 cup of mushrooms
• 1/4 cup of sliced black olives

• 2 large cans of water
• 2 tsp. of fresh dried basil
• 1 tsp. of fresh dried oregano
• 1/2 tsp. of red pepper flakes
• 1 tsp. of fresh dried marjoram
• 1/4 to 1/2 cup of granulated sugar to taste
• Salt - to taste
• Olive oil (3 tbls.)
• 2 small pinches of baking soda

1. Dice your vegetables finely including the celery, carrots and the onion.



2. Saute the vegetables in a large saucepot with the olive oil until translucent and soft. You may cover them and cook them on low heat for about 20-25 minutes if you wish.



3. Add garlic and cook for only a few min. You don't want garlic to burn.



4. Add the mushrooms, and olives at this point.



5. Add in all the tomatoes, water and salt to taste (Be careful not to oversalt it, as it will cook down and concentrate)



6. Add about 2 tsp of basil, 1 tsp of oregano. 1/2 tsp of red pepper flakes and 1 tsp of fresh dried marjoram



7. Bring sauce to a boil and turn down to simmer for about an hour with cover ajar to let steam evaporate.



8. Then add wine and if desired a little more basil and oregano to taste.



9. Add two pinches of baking soda. (Sauce will foam then will recede)



10. Add 1/4-1/2 cup granulated sugar, to taste



11. Simmer for about an hour more, stirring often to make sure that sugar does not make sauce stick to pot and burn.