Homemade Spaghetti Sauce

Most of the time when I make spaghetti, I take the easy way and buy Bertolli spaghetti sauce and then add my own spices to it, but I really wanted to find a great recipe for a delicious and easy homemade sauce. I think this is the one I will always use and plan to make a big batch of it and freeze some so I can have it on hand. I like a dish that allows you to tweak it to make your own and a spaghetti sauce really allows you that freedom to add whatever spices/vegetables you want to.

I found a recipe by Paula Deen that I wanted to use as my base.

Here is what you'll need: (These are the ingredients I used, but if you want the original recipe, the link is at the bottom of this post)
-1 large onion, chopped
-2 zucchinis, chopped
-1 clove garlic, chopped
-2 (6-ounce) cans tomato paste
-1 (8-ounce) can tomato sauce
-1 (14 1/2-ounce) can stewed tomatoes
-1 tablespoon Italian seasoning (I didn't have this, but had most of the seasonings that are in it...marjoram, basil, oregano, rosemary, and thyme, red pepper)
-1 tablespoon Worcestershire sauce
-2 tablespoons sugar
-1 teaspoon salt
-1 cup water

The original recipe calls for green bell peppers, but my husband is not a huge fan so I substituted the zucchini instead. We loved it in this sauce!

Preparation:
Saute the onion, zucchini, and garlic until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce, stewed tomatoes, seasonings, and water. Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated. Serve with spaghetti or your favorite pasta.

Here is a picture of the meal altogether with the meatballs I posted about the other day:
It was so tasty and I loved the homemade sauce much more than the jarred stuff!
We had it leftover for dinner last night and will be having it for lunch today. It's that good and made a lot.

If you are looking for a new way to make spaghetti, you should give this a try.

Original recipe: Spaghetti Sauce