- 1 of 3 Heat oil in large saucepan or Dutch oven. Add onion, green pepper and garlic; cook until vegetables are tender, about 10 minutes. If vegetables begin to brown or stick, add 2 tablespoons water.
- 2 of 3 Stir in undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme, bay leaf and water; simmer over medium heat for 1 to 2 hours or until sauce has thickened to desired consistency.
- 3 of 3 Remove bay leaf. Serve sauce over hot spaghetti. Makes fourteen 1/2-cup servings.
Servings Per Recipe:
Per Serving: 1 g Fat, total, 9 g carb., 320 mg sodium, 2 g pro., 0 mg chol., 47 kcal cal.