Oh no! Another spaghetti sauce recipe! I promise this will be the last spaghetti sauce recipe for a while. My family has always been a bit competitive, so over the years, I have taken my dad's recipe and have "improved it". My dad would always laugh, but he never said it wasn't better. I agree, maybe not better, but just a new version, 2.0 . This sauce uses whole tomatoes giving it a chunkier style. This is the sauce I use for other recipes and is my personal favorite. So, without any further ado, here is my sauce.
JEFF'S SPAGHETTI SAUCE
2 tbs olive oil
1 medium onion, chopped
1 pound mushrooms, sliced
32 ounces canned whole tomatoes
16 ounces tomatoe sauce
1 tsp rosemary, powdered
1 tsp thyme
1 tsp marjoram
1 tbs basil dried or 1/4 cup fresh basil chopped
1/2 tsp dry mustard
2 bay leaves
1/2 tsp celery seed
2 tbs oregano
2 cloves garlic, minced
1 tsp salt
1/4 tsp black pepper
2 tbs red wine vinegar
1/4 cup brown sugar
1 cup red wine
Add the olive oil to a pot and saute the onions and mushrooms until soft. Add the remaining ingredients and simmer for at least one hour. ENJOY!
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