I was lucky to grow up always having spaghetti and meatballs with my moms homemade sauce. I guess i should give her some credit for this recipe 😉 Using a homemade sauce can make any Italian dish 10 times better. You can make a double batch and freeze half.
• 3 cans of Muir Glen organic tomatoes- 1 can of whole peeled plum tomatoes and 2 cans of crushed (San Marzano is another option)
•8 cloves of garlic
•2 tbsp extra virgin oo
•3 leaves of fresh basil
•1 tsp dried oregano
•1/4 tsp red pepper flakes
-1 tsp salt
-1 tsp pepper
In a deep pot (I make my sauce in my le creuset 5qt pot)
On low, heat olive oil. Mince or roughly chop the garlic. Add to the oo along with all the seasonings. Raise the heat just a tad. Its important for all the flavors to infuse the olive oil for about 10 min, stirring occasionally. Chop the basil & Once the smell has really taken over your kitchen, add in the cans of tomatoes along with the basil. Stir together and let simmer on low for a couple hours so all the flavors can really combine. Once it has cooked for a bit you can start to break apart the whole tomatoes, leaving it a little chunky. Enjoy over spaghetti squash or traditional pasta!