Susan's Fresh Homemade Italian Spaghetti Sauce
1 Tbls Extra Virgin Olive Oil
2 Cloves Minced Garlic
2 Bay Leaves (in the spice aisle)
1 Tsp Dried Basil
1 Tsp Dried Oregano
1/4 Cup Grated Parmesan Cheese
4 Cups defrosted fresh tomatoes (if you didnt freeze any in the summer ....you could use four cups of canned, chopped tomatoes...it just wont taste as good). (use some of the juice too)
1 29-ounce Can Tomato Sauce
1 and 1/2 cans Tomato Paste (6 ounce size)
1 10 ounce can Tomato Puree
1 lb pasta (spaghetti or linguini or even rigatoni)
Heat Olive Oil on medium heat in large saucepan. Add the cloves of minced garlic and bay leaves. Stir and simmer about two minutes to five minutes (dont let garlic get brown)
Add the four cups of tomatoes. Stir and simmer for around 2 minutes. Add the tomato sauce, tomato paste and tomato puree. Stir and cook for another five minutes.
Add the dried Basil, Oregano and the Parmesan Cheese.
Simmer, uncovered for a few hours. Stir sauce every fifteen minutes or so.
Cook pasta and spoon sauce over pasta..
** You can add mushrooms, cooked ground beef, cooked Italian Sausage or Meatballs to the sauce before you cook it for the two hours ****
**** I season to taste...so if you want more garlic, oregano, basil or parmesan cheese....feel free to add !!! *****