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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I made this with meatballs and served over spaghetti. Recipe courtesy of Betty Crocker's New Cookbook. Delicious! Ingredients:
2 tablespoons olive oil or 2 tablespoons vegetable oil |
1 large onion, chopped (about 1 cup) |
1 medium green bell pepper, chopped (1/2 cup) |
2 large garlic cloves, finely chopped |
32 ounces whole tomatoes, undrained |
16 ounces tomato sauce |
2 tablespoons fresh basil or 2 teaspoons dried basil leaves |
1 tablespoon fresh oregano or 1 teaspoon dried oregano leaves |
1/2 teaspoon salt |
1/2 teaspoon fennel seed |
1/4 teaspoon pepper |
Directions:
1. .Heat oil in 3-quart saucepan over medium heat.
2. Cook onion, bell pepper, and garlic in oil about 2 minutes, stirring occasionally.
3. Stir in remaining ingredients, breaking up tomatoes.
4. Heat to boiling and reduce heat to low.
5. Cover and simmer 45 minutes.
6. Serve with meat loaf, meatballs, or over hot cooked pasta.
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