Spaghetti Sauce

After always making the same spaghetti sauce recipe, I decided it was time for a few tweaks, and I'm so glad I did.  I came across a tip online to add a splash of balsamic vinegar to balance the acidity of the tomatoes.  I also swapped the water for chicken broth, which added even more depth of flavor.  This rich, flavorful sauce has officially earned a permanent spot in my recipe collection.  I even made a quadruple batch to stash away in the freezer for easy meals down the road.  This is good served on meatball bombers, used in lasagna, spaghetti or any Italian dish where you want a great tasting sauce.

3/4 cup finely chopped onion

1 TBS olive oil

2 garlic cloves, minced

1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 cup chicken broth
2 tsp balsamic vinegar
1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

add a TBS or so of sugar if you prefer a little sweetness

In a large saucepan, cook onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; simmer for 40-50 minutes.

* Occasionally taste while this is simmering to see if you need to add more oregano and basil.

Yields approximately 4 1/2 cups of sauce

Source:  Light And Tasty - June/July 2006 (revised)

Janice