how do you make spegetti sauce?!

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On the cans of Hunts tomato paste is a recipe called 20 minute spaghetti sauce that is a great way to start learning how to make sauce.
http://recipes.dreamr.org/Hunts20MinuteS…
once you have that one mastered, you can change it up, add more of this or less of that, etc.
FYI it makes great pizza sauce as well.

I have never gone wrong with this recipe for Basic Tomato Sauce from Mario Batali.

Ingredients:

1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 (28-ounce) cans of tomatoes, crushed and mixed well with their juices
Salt, to taste


Directions:

Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

Hope this one works for you too. Enjoy!

http://www.foodnetwork.com/recipes/molto…

HOMEMADE SPAGHETTI/PASTA SAUCE
2 cans crushed tomatoes
2 cans tomato puree
1 small can tomato paste
2-3 tbsp. olive oil
4-5 cloves fresh garlic
1-2 fresh onions
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 tbsp. fresh parsley, minced
1/2 tsp. dried basil or 2 tbsp. fresh, minced
1/2 tsp. Italian seasoning
1/2 tsp. salt, or to taste (add near end of cooking)
1/2 tsp. black pepper
In a large heated pot with olive oil, add finely chopped onions. When halfway done, add minced garlic. Cook until browned. Add tomato paste and mix well. Then add tomato puree and crushed tomatoes. Season with salt, pepper, onion powder, garlic powder, parsley, basil and Italian seasoning. Mix well. Cook for at least 6 hours on low heat.

HOME MADE PASTA SAUCE
In a pot put
*oregano,
*hot crushed pepper,
*lots of garlic,
*basil,
2 chopped onions,
3 bay leaves,
6 links hot Italian sausage sliced into rounds, brown the sausage,with all the seasonings, maybe 20 minutes or so!
* = all to taste


Add 4 large cans of crushed tomatoes, 4 large cans of tomato sauce, 1 large can of tomato paste,10 ozs sliced mushrooms
add 4 to 6 chicken breasts and 4 to 6 thick pork cutlets
Simmer the sauce for about 3 to 4 hours
can put into containers and freeze.

Here's a simple recipe for home-made spaghetti sauce:
one 28 ounce can of diced tomatoes
one tablespoon of tomato paste
3 tablespoons of extra-virgin olive oil
1/2 of a yellow or white onion, diced (cut into 1/2 inch cubes)
3 to 6 cloves of garlic (depending on your taste), peeled, crushed and chopped
one teaspoonful of dried parsley
1/2 teaspoonful of dried oregano or basil
2 bay leaves
1/4 teaspoon crushed dried chili pepper
Salt and crushed or ground black pepper to taste
one pound of dried spaghetti
Take a nice heavy pan (I like my cast-iron pan), get it nice and hot on the stove on medium-high heat. When it's hot, add the olive oil, let the oil get hot for a few seconds, then add the diced onion, and stir until the onion gets translucent and just starts to get a little brown around the edges (maybe 5-7 minutes). Then add the chopped garlic, and stir for another 2 or 3 minutes (not too long, or the garlic will burn and taste bitter). Then add the tomato paste, and stir for another 2 or 3 minutes. Then add the whole can of tomatoes, juice and all. Stir for a minute, then add the dried herbs and bay leaves and crushed red pepper. Add salt and black pepper to your taste. Let it simmer (very light boil, you only want a few small bubbles, not a lot of big ones) for about 30 minutes. Add water if it gets too thick. If you'd like, you can crush up a bouillon cube (beef or chicken, your preference) and add it to the sauce instead of salt.
When the sauce is almost done simmering, boil your water for the spaghetti, and cook the spaghetti. When the spaghetti is ALMOST (but not quite) done to your liking, take it out of the water and add it immediately to the pan of simmering sauce, stir it, and let it all cook together for a minute or two. Serve immediately, and sprinkle with fresh chopped herbs (parsley, basil, or oregano, or all three, as you like) and plenty of freshly-grated parmesan or romano cheese.
Enjoy!