Spaghetti Sauce

Spaghetti Sauce


  • 2 Tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp savory
  • 1/2 tsp rosemary
  • 1/2 tsp marjoram
  • 1/2 tsp sage
  • 1 lb. mushrooms, sliced
  • 8 ounces can tomato sauce
  • 6 ounces can tomato paste
  • 1/8 cup water
  • 1/2 cup canned black olives, sliced
  • salt and pepper to taste
  • 8 oz.s thin spaghetti, cooked


Heat vegetable oil in a large sauce pan until hot but not smoking. Add garlic, and saute until light golden brown, about 1 minute or so. Add onion and saute until soft and translucent. Add all spices and stir for about 30 seconds before you add the mushrooms. Saute until mushrooms are soft and tender, adding more vegetable oil or olive oil if needed. Then add tomato sauce and tomato paste and water if desired. Bring to a boil, and then let simmer for 5 minutes or until sauce is desired texture. A few minutes before you are ready to serve, add sliced olives and salt and pepper to taste. Serves 2-3. Note: Measurements are approximate and can be changed to taste, like the garlic content, spices, the amount of water (depending on how thick or thin you like your sauce) and the mushrooms and olives. This is a fairly simple dish and can be made in a short amount of time, especially if you can assemble the ingredients beforehand.

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