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Answers: I'm making a sauce without meat and thought maybe you vegers might have a good recipe!

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Setting aside any differences between us:

Noni's "not so secret any more" recipe

2- 28 oz. cans whole tomatoes (pour them into a bowl and squish them with your hands so they don't explode in your pot)
2- 28 oz. cans tomato sauce
4 oz tomato paste
4 medium zucchini - halved and quartered
1 eggplant - chopped into finger sized pieces
1 large onion - diced
4 garlic cloves - diced
2 tablespoons chopped basil
2 tablespoons chopped oregano
2 tablespoons chopped flat leaf Italian Parsley
2- 4 tablespoons Chili powder
1 whole potato (poke holes in it or it will explode in the pot!)
Extra Virgin Olive Oil

Find the LARGEST pot you have
Coat the bottom of of the pot with Olive Oil and heat the oil on high.
Add the clopped veggies cook for 2-3 minutes
Add both cans tomato sauce.
Add whole tomatoes
Add tomato paste
Add spices and herbs
Lastly, add the potato to the pot whole (this will help to neutralize the acidity of the tomatoes)
Bring to a rolling boil
Turn the heat down to the lowest temp and let simmer with the lid on for 5-8 hours stirring every 1/2 hour.
Takes a while but you'll never buy the stuff in the jar ever again.

Good luck!

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Most sauces have tomatoes, garlic, basil, herbs, onions, peppers whatever - meat is acutally not a requirement for a good spaghetti sauce. By definition, there normally isn't meat in it. I think that was something invented by Prego.

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If I want a non-meat marinara. I take two cans of diced tomatoes combine with one can of tomato sauce. I add in two-three cloves of garlic and couple of chopped scallions, 1/2 of a chopped pepper (any color). I then season with salt and pepper, a shot of cayenne pepper, oregano and red pepper flakes and let simmer till pepper is soft. When the sauce is about done I add in a handful of fresh torn basil. Now, this particular sauce is one I typically use if I am add in calamari and serve over linguine. If I was just having this sauce without calamari then I would add mushrooms in the beginning with the pepper and tomatoes. Okay now I am hungry!

edit- LOL! It depends a "shot" for me is a shake of the ole tobasco bottle or two. Depends on my mood!

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This is the marinara sauce I have been making for years, and the feedback is great. It can be used as is, or as the basis for red clam sauce, cattiatore, any recipe calling for marinara. Please use the puree instead of tomato sauce, much lower in sodium and a more pure tomato flavor

Spaghetti Sauce

2 - 28 ounce cans tomato puree
2 - 18 ounce cans tomato paste
32 ounces water (approximately, add more or less to your thickness preference)
2 tbls minced garlic
2-3 bay leaves
1 tbls dried basil
1 tbls dried parsley
1 tbls dried oregano
? tsp dried thyme
? tsp dried sage

Mix all ingredients in a 5 quart Dutch oven; bring to a boil, stirring constantly. Reduce heat, cover and simmer over very low heat several hours for flavors to meld, stirring occasionally. Do not let it boil too rapidly. Since tomato products seem to vary in sweetness, a couple teaspoons of sugar can be added if a little extra sweetness is desired.

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just get one or two cans of tomato sauce and pour it over the spagetthin while its being heated... and mix it.. its good

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Just dont put meat and just boil the noodles and and add the sauce!

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I eat meat occassionally (that's gonna get me a couple thumbs down), but with pasta, it's so much better with chopped veggies - onions, colorful peppers, garlic, leeks, etc., sauteed for a bit, then a large amount of freshly chopped tomatoes, I've tried all kinds and it always turns out great. Cook just long enough for it to be saucy, 10 minutes or so, and add freshly snipped herbs. Over spaghetti or any pasta, will satisfy vegetarians, vegans, meateaters alike.

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