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Spaghetti Sauce II

Reviewed: Apr. 11, 2014
Firstly, I sauteed the garlic (twice what the recipe called for) and onion and deglazed the pan with red wine. Then I added the remaining ingredients. I ended up adding 4 vine tomatoes (seeds scraped out) as well as 2 bell peppers, roughly chopped. The spice level was just right for us, but we like it on the spicier side (I added a heaping 1/4 tsp). I also added about 1/2 cup of water, since it seemed a touch chunky. After 3 hours of simmering I pulsed three-quarters of it in my blender to smooth it out. It ended up with a consistency similar to a thicker jar sauce. This is an excellent base recipe that you can easily adapt to suit your tastes. It's super easy too!
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