Last month I ran out of my homemade spaghetti sauce.  I searched this blog for the recipe, and was surprised I had not shared it here.  So I went to my old blog and made the smooth spaghetti sauce...and then vowed to share it sooner than later here at This Simple Home.
Quite honestly, I'm not even a fan of spaghetti sauce (though I do like pizza sauce...on a crust with cheese on top).  I never thought I'd make my own sauce, because I knew we would not like tomato chunks.  This recipe has no tomato chunks, at least not when you use the Contadina brand of crushed tomatoes.  This smooth spaghetti sauce was first introduced to me five years ago by my friend Jeanine.

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Smooth Spaghetti Sauce

1-28 oz can of crushed tomatoes and 1/2 can of water 

1- 6 oz can of tomato paste and 1 can of water
1/2 tablespoon Parsley 
1 1/2 tablespoon Basil
1 tablespoon Oregano
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1 Onion, finely chopped (or quartered if you want to remove the pieces before eating)
4 cloves of minced garlic

Combine first five ingredients in a large pot.  Simmer over medium heat.  Saute onion in olive oil until transparent.  Add to sauce.  (If using quartered onions there is no need to saute.)  Saute garlic for one minute.  Add to sauce.

Once sauce boils, cover and simmer on medium-low heat for two hours.  Stir and taste occasionally, adding more herbs if desired.

We have spaghetti at least once a month because it's fast and well loved.  I always double the recipe, too.  We use some and put the remainder in freezer bags.  I know some families use a lot of sauce, but we don't.  A double batch makes several meals' worth of spaghetti sauce for our family.

(Just a tid-bit about me.  Until I was well passed 30, I thought smooth had an e on the end of it.  Yep.  That's me.)

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~ Annette {This Simple Mom}