INGREDIENTS:
1/4 cup olive oil
6 cloves garlic, chopped
3 (28 ounce) cans crushed tomatoes
1 pinch salt and pepper to taste
1 tablespoon dried parsley
8 leaves fresh basil leaves
1 cup water
DIRECTIONS:
In a skillet, heat oil over medium heat; brown garlic lightly. Stir in tomatoes, salt, pepper, parsley and basil. Pour in water and let it come to a boil. Reduce heat to low and cook 2 hours stirring occasionally so it doesn’t stick to bottom of pan.
Related recipes:
- Spaghetti Sauce IV INGREDIENTS: 1/4 cup olive oil 6 cloves garlic, chopped 3 (28 ounce) cans crushed tomatoes 1 pinch salt and pepper to taste 1 tablespoon dried...
- Field Grade Spaghetti Sauce INGREDIENTS: 2 pounds lean ground beef 2 cloves garlic, minced 1/2 cup red wine 1 (1 ounce) package dry onion soup mix 1 (4.5 ounce)...
- No-Cook Spaghetti Sauce INGREDIENTS: 12 plum tomatoes, finely chopped 3 cloves garlic, minced 1 medium red bell pepper, seeded and chopped 20 fresh basil leaves, torn 1/2 cup...
- Meatballs And Spaghetti/Pasta Sauce INGREDIENTS: 1 lb. lean ground beef 1 lg. egg, beaten 1/4 c. bread crumbs 1 tbsp. Romano grated cheese 1 tbsp. minced fresh parsley 1...
- Meatballs And Spaghetti/Pasta Sauce INGREDIENTS: 1 lb. lean ground beef 1 lg. egg, beaten 1/4 c. bread crumbs 1 tbsp. Romano grated cheese 1 tbsp. minced fresh parsley 1...