Spaghetti Sauce
This is a simple spaghetti sauce that works well for everyday meals, even with picky eaters. It is best served hot at the table, to be poured over lightly-cooked pasta. Shredded mozzarella cheese may be added on top.
Source and licence
"Spaghetti Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spaghetti_Sauce, revision 4610528), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spaghetti_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4610528
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 29 ounces (922 g) plain canned tomato puree or ground tomatoes
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- ½ teaspoon granulated salt
- Canned sliced mushrooms (optional)
- Cooked ground beef or bits of steak (optional, may be added at the table)
Method
- For more efficient use of the herbs, you should grind them well with the salt. The salt helps to grind the herbs. If you skip this step, increase the amount of herbs. Also double the herbs if you prefer.
- Mix everything in a pot.
- Bring to a boil while stirring to prevent the sauce from burning to the bottom of the pan.
- Immediately remove from the heat and serve. Hot tomato products lose tomato flavor, so don't delay.