Spaghetti Sauce

I've only made my own spaghetti sauce 3 times. The first time it was amazing. I put bay scallops, baby clams and crab in it. I also didn't keep track of what I was doing and have absolutely no idea of what else went into it.

The second time I made sauce, it was just kinda blah, not very flavorful.

I made some over the weekend and although I didn't write it down, my pictures helped me remember. (since it's still pretty recent!)

So does it count as from scratch if I used canned tomatoes? If not... this is semi-homemade. =)



Spryte's Spaghetti Sauce
(all measurements are approximate)
1 Tbls olive oil
1 C diced onions
6 cloves garlic, minced
1/4 C dry white wine
1 28oz can of crushed tomatoes
1 small can tomato paste
2 TBLS Italian seasoning
1 bay leaf
1/2 tsp cayenne pepper (I had no crushed red pepper)
1/4 cup shredded parmesan, romano & asiago cheese

Saute onions & garlic in olive oil until onion are translucent.
Add white wine and simmer a couple minutes.
Add tomatoes, tomato paste, Italian seasoning, bay leaf and cayenne pepper.
Stir well and simmer about 30 minutes.
It's ready for your spaghetti sauce needs!

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Saute onions & garlic in olive oil until onion are translucent.






Add a big splash of white wine and simmer a couple minutes.


Add remaining ingredients and simmer 30 minutes.












Jon doesn't like onions and I didn't even try to cut these so small they were unnoticeable. So after simmering this for a while, I pulled out the bay leaf and hit it up with the stick blender. Then I added the bay leaf back in and simmered it a little longer.






YUM!! I was very happy with how it came out and I wanted to just eat it with bread!!