When Andrew encouraged me to make my own spaghetti sauce, I didn’t really know where to start. I found a recipe online for a basic marinara sauce, but we weren’t in love with it. So I started tweaking it with ingredients from other tomato-based sauces I already knew I liked. This resulted in little scraps of paper with various recipes stashed in my cupboard on top of the flour container. Not an ideal situation! So I finally decided to type up the recipe, which made it an ideal time to share it with all of you!
Spaghetti Sauce
2 T. olive oil
1 onion, diced small
3 garlic cloves, minced
1 T. flour
1 can (28 oz.) crushed tomatoes
Ā½ t. red pepper flakes
Ā½ t. thyme
1 t. oregano
Ā½ t. basil
salt & pepper
- Heat olive oil in a saucepan. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add minced garlic and cook until fragrant, about 30 seconds.
- Add flour and stir to coat. Pour in crushed tomatoes. Stir in remaining ingredients (pepper flakes, thyme, oregano, basil, salt, pepper). Cook 2-3 minutes more. Simmer on very low heat until pasta is ready.
Makes enough for 2 pounds of spaghetti, or about 3 cups.
*Sorry, I didn’t have any pictures to go with this! But I think we all know what spaghetti sauce generally looks like… š
On An Even Kiel 