BASIC SPAGHETTI SAUCE

BASIC SPAGHETTI SAUCE 1 lg. onion 3 cloves garlic 1-2 tbsp. extra virgin olive oil 1 green bell pepper, chopped 2 jalapeno peppers, minced (or other hot pepper) 28 oz. can tomato puree 18 oz. can tomato paste 1/2 tsp. dried oregano or 1 tbsp. fresh minced 1 tsp. dried basil or 2 tbsp. fresh minced 2 balsamic vinegar, red wine vinegar or 1/2 cup red wine (like Marsala)

Dice onion and garlic. Remove seeds from pepper. If using very hot peppers, use less according to taste. Sauté onion and peppers in the bottom of a large pot in the olive oil. When onion is clear, add the garlic and cook until very lightly colored.

Stir in the can of tomato puree. Fill the empty can with water and add to pot. Add can of tomato paste, fill can with water, stirring with a spoon to mix all remaining paste into the water; add to pot. Add oregano and vinegar or wine.

Bring sauce to a boil, stirring continuously. Immediately reduce heat to a simmer, cover and cook over lowest heat until ready to serve. Meat may be added. If you like a sweet sauce, sweeten the sauce with a drop of honey, or sweet wine. Taste and adjust seasonings adding salt and pepper, if needed.

Serve over your favorite pasta, cooked al denté.

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