Spaghetti Sauce

Spaghetti & Meatballs
Makes 4-6 Generous Portions

1 Tbsp unsalted butter
1 medium yellow onion, chopped
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can tomato paste
1/2 cup half & half
1/3 cup Italian Seasoning
1 Tbsp garlic powder
1/2 tsp Kosher or Sea Salt
1/4-1/2 tsp fresh ground pepper (adjust to taste)
Water, as needed to thin the sauce

1. Melt the butter in a medium sauce pan over medium heat
2. Add onions and cook until just translucent (5-8 minutes)
3. Add crushed tomatoes, tomato paste, and half & half, and combine
4. Stir in Italian Seasoning, salt, and garlic powder. Thin, if necessary, with small amounts of water. Stir frequently.
5. Bring sauce to a brief boil, then reduce heat to medium-low to let the sauce simmer, with slight bubbling at the edge
6. Stir in the pepper, and continue to simmer at least 1/2 hour, stirring frequently.

Larry dicing onionsThis is a really simple spaghetti sauce that has a robust flavor and fragrance that pairs very well with Lea’s Italian meatballs, or it can become a meat sauce with the addition of a pound or two of cooked ground beef. We usually make this up in larger batches, without meat, and let it simmer for a few hours, which helps develop the flavor. The sauce can then be divided up and frozen in 2-4 portion jars or bowls for later use. With the flavor already developed, its just a matter of thawing and heating up the amount you want for a delicious Italian dish.