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Best Spaghetti Sauce

This is a quick and easy spaghetti sauce. It can be used in a variety of dishes. It can be used alone, or add meat or seafood to it. It freezes well so make a double batch, stick it in your freezer and never buy jar sauce again.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Sauce
Cuisine: Italian
Calories: 106
Ingredients Equipment Method Notes

Ingredients
  

  • 8 Tbs unsalted butter
  • 2 large sweet onions diced
  • 1 head garlic minced
  • 2 28-ounce cans Italian plum tomatoes and juice
  • 1 bay leaf
  • 1 oz Bourbon
  • ¼ tsp Merlot salt
  • ¼ tsp black pepper
  • ¼ tsp dried oregano
  • ½ bunch fresh flat-leaf parsley stemmed and chopped
  • ½ bunch fresh basil stemmed and chopped

Equipment

  • Dutch Oven
  • Immersion Blender (or regular blender)

Method
 

  1. In a 6-quart saucepan with a lid or Dutch oven over medium heat, melt the butter. Add the onions and sauté until tender, about 6 minutes
  2. Reduce the heat, add the garlic, and cook for an additional 30 seconds
  3. Add the tomatoes and bay leaf and simmer for 20 minutes
  4. Add the remaining ingredients and simmer for an additional 20 minutes
  5. Remove from the heat. Remove the bay leaf. Use an immersion blender until almost smooth. (Or transfer the sauce to a blender and pulse until smoother but still rough.)
  6. Turn heat to as low as it will go, return the sauce to the pot if necessary and simmer for 10 minutes to 2 hours, stirring occasionally

Notes

Sauce freezes very well so make a double batch if desired
This recipe creates quite a lot of sauce as it is. I find I can easily get two meals from this recipe