This is my mother's home made spaghetti sauce, which I like to use when making lasagna or baked ziti too. It's not real thick, and not real thin. You can usually serve it after cooking only 1 hour, but additional time brings out the taste better. The only alteration I made to Mimi's recipe is I added chopped green pepper for DH. You can also make it with ground buffalo or ground turkey for a leaner version.
04Add tomato paste and tomato sauce. Include one can water from each (about 2 cups water). Stir together until paste is mixed in well with other ingredients.
05Add basil, oregano, rosemary, thyme, bay leaves and pinch of sugar.
06Bring to a boil, then reduce heat and simmer on low for 1-2 hours.
07Serve over cooked pasta, with freshly grated parmesan cheese, salad and hot bread.