Homestyle Spaghetti Sauce

A very common recipe that is made in bulk and frozen is spaghetti sauce.  There are millions of variations of this common Italian dish.  Here is my favorite:

Homestyle Spaghetti Sauce

• 1 large onion, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 1 T. cooking oil
• 4 c. large tomatoes, peeled and chopped, or two 16 oz. cans diced tomatoes, undrained
• 1 6 oz. can tomato paste
• 1/2 c. sliced black olives
• 1 T. parsley
• 1 T. basil
• 1 T. oregano
• 1 t. sugar

In a large pot, saute onion, green pepper, and garlic until tender.  Stir in remaining ingredients (except for fresh herbs, if using).  Bring to a boil.  Reduce heat to low and simmer, covered, for 30 minutes.  Uncover and continue to simmer for an additional 10 minutes, stirring occasionally.  If using fresh herbs, stir them in now (unless you are going to freeze it).
This recipe yields 4 to 6 servings.  I usually triple it and freeze in gallon Ziploc bags.

To thaw, place the gallon bag under hot running water until contents are almost entirely thawed, mushing with your hands often to avoid separation.  Pour sauce into a pot on the stove and reheat on medium heat for about five minutes.  Add any fresh herbs, stir, and serve.
Also try these variations:

• Stir in 1/2 cup Parmesan, Romano, or mozzarella cheese.
• Puree some carrots and spinach and add to the sauce for an extra healthy dose of vegetables that will be almost undetectable.
• Brown and drain some hamburger and stir in once thawed.
• For a more southern style spaghetti, stir in 2 teaspoons ginger.