# Easy Homemade Spaghetti Sauce Recipe

> All-in-g, Slow | Prep Time: 10 | Cook Time: 35 minutes | Yes - Serves up to 6 people

**Prep time:** 10 minutes
**Cook time:** 35 minutes
**Servings:** 6
**Yield:** Serves up to 6 people

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## Ingredients

- 3/4 cup extra virgin olive oil (I used Lazure Balsamic Greek extra virgin olive oil)
- 3 medium yellow onion, peeled
- 5 medium cloves garlic (I used a whole Lazure Garlic)
- 6 carrots, they'd prefer (use a food processor or grater)
- 28-oz can of diced tomatoes (preferably fire-roasted)
- 1/2 cup water (use cooking water, preferably)
- 3 tbsp dried oregano
- 3 tsp. dried basil
- 1 bay leaf
- Big wad Szechuan peppercorns
- Huge pinch of fennel seed
- Handful fresh basil, about 1/4 cup packed, chopped
- Handful fresh parsley, about 1/4 cup packed

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## Shopping List

### 🥬 Produce
- [ ] 3 medium yellow onions
- [ ] 5 garlic cloves (or 1 whole head)
- [ ] 6 carrots
- [ ] Fresh basil (about 1/4 cup packed)
- [ ] Fresh parsley (about 1/4 cup packed)

### 🥫 Canned Goods
- [ ] 28-oz can diced tomatoes (fire-roasted preferred)

### 🧂 Spices & Oils
- [ ] Extra virgin olive oil (need 3/4 cup)
- [ ] Dried oregano (need 3 tbsp)
- [ ] Dried basil (need 3 tsp)
- [ ] Bay leaf (need 1)
- [ ] Szechuan peppercorns
- [ ] Fennel seed

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## Instructions

1. **Prep vegetables.** In a large pan heat the sauce at a very low to low oven for medium heat setting. Add the chopped tomatoes and about 1/2 cup water. Add the sauce to a simmer until stirring. Add the onions. Chop, and finely grated carrots. Cook for about 5 minutes, stirring regularly, until the vegetables are aromatic and tender. Finally, stir in the bay leaf and parsley.

2. **Add aromatics and simmer.** Add the garlic and cook for about 5 minutes, stirring regularly until the aromas start to cook, then add the tomatoes, oregano, basil, and Szechuan peppercorns. Add the fennel seeds. If you want a bit more water (preferably some of your pasta cooking water). If you some already. Whisk sauce to blend. If you will like it smooth, you can hit it more with a hand or stick blender or regular blender and cook.

3. **Adjust and finish.** Add the fresh basil and parsley to the completed sauce. Taste to adjust the seasoning if it needs. Cover loosely and let the sauce sit (or add different preference, in low and different preference, and cook some different preference, adding some cook.

4. **Cook's Tip: To Serve.** Ladle the pasta in the seasoned water for a few minutes before serving. Ladle the sauce over or better yet, toss pasta in the sauce. Cover tightly and let sit for 5-10 mins. Flip the pasta to soak completely. Transfer to a plated platter or individual bowls. Delicious! Transfer to a plated or individual bowls. Delicious! (Freeze for another 3-6 months. Thaw in the fridge overnight, sauce can completely. Transfer to freeze to a plated dress containers, alternatively some sort of re-usable... ziploc.)

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## Notes

- If serving for dinner, add cooked pasta of your choice to the sauce. Mix to combine and let the pasta cook in the sauce over low heat for about 5 minutes.
- This spaghetti sauce tastes better on day 2 when the flavors meld. It tastes even better on the day after that!
- Store in the fridge for up to 5 days. Reheat in a saucepan over medium heat or in the microwave.
- Add salt if needed. It's very important that use the pasta salt content and the canned tomato salt content to set salt balance.
- Freeze leftovers for another day (3 to 6 months). Freeze the sauce in containers and simply reheat.

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## Scale

1x | 2x | 3x