Cup Minced Onion 1 Teaspoon Dried Oregano

Marinara Sauce

¼ cup minced onion 1 teaspoon dried oregano 2 small cloves garlic, finely minced 1 teaspoon dried basil OR ½ teaspoon dried, minced garlic 1 teaspoon sugar, optional 1 Tablespoon olive oil ½ teaspoon salt 1 can tomato sauce (29oz.) ¼ teaspoon pepper 1 can tomato paste (6 oz.) 2 teaspoons dried parsley 1 cup water

1. Place onion and olive oil in 2 qt. saucepan on medium-high heat. Cook and stir until onion is soft and translucent, about 3 minutes. Onions should not turn brown. Add garlic. Cook and stir for another ½ to 1 minute—do not let the garlic burn!!

2. Add remaining ingredients and stir to break up the tomato paste and to blend the mixture. Cook on medium-high till the sauce begins to bubble. Stir frequently so sauce will not stick to the bottom of the pan.

3. Reduce heat to simmer. Stir sauce. Cover pot with the lid and simmer for 1 hour.

4. Soak the cans in your sink, then rinse them out well. Put cans and lids in the recycling bin.

5. Reserve 1 cup of sauce for Day 2—Pizza.

6. Serve sauce hot over pasta. Mangia!!

Note: Add cooked sausage, cooked meatballs, ground beef, ground turkey, or even tuna (try it—it’s good!!) to sauce as desired.

1. Bring large pot of water to boil. Cover pot with lid until it boils. There should be 2 times as much water as pasta. (8 cups water for ½ lb. spaghetti)

2. Add ½ teaspoon salt and 1 Tablespoon oil to the boiling water.

3. Add pasta to water—do not break pasta. Using a wooden spoon, push pasta into the water. Do not cover the pot while pasta cooks. Cook for time recommended on package. Stir frequently to avoid clumped pasta.

4. Test pasta for doneness. It should be al denté- showing a tiny white center. Drain in sink using large colander. Do not rinse. Serve with sauce. Enjoy!!