1 Hour Spaghetti Sauce

Everyone has their favorite recipe for spaghetti sauce. I enjoy a deliciously quick, homemade sauce. I'm not Italian but I can whip up a batch that is very good! 

I use the things I already had in my kitchen pantry. This spaghetti sauce turned out better than I had planned. The flavors and aroma are most delightful, as traditional sauce goes. 

I do not use wine, as a true Italian mom would use. However, even without the wine this spaghetti sauce is always a huge success. If you cook this recipe the day before and refrigerate it overnight, the flavors are really enhanced. But, if you have a hankerin' for a quick spaghetti dinner this recipe can be prepared, cooked, and served in about an hour. This is super molto delizioso!

Cooking Supplies:
chopping board
sharp chopping knife
can opener
(Optional) immersion blender (or blender)
6 quart, non-stick, sauce pan with lid
wooden spoon for stirring

Ingredients:

• One, 14.5 ounce can of Fire Roasted Tomatoes 
• One, 14.5 ounce can of chicken broth 
• One, 6 ounce can of tomato paste 
• 1 small yellow onion – peeled and sliced thinly 
• 3 cloves fresh garlic, peeled and chopped 
• ¼ cup carrots– peeled and sliced 
• ¼ cup of mixed red, orange and yellow bell peppers, seeded and chopped (you may purchase these in the produce area, already chopped). 
• ½ teaspoon salt 
• 2 teaspoons Italian seasoning (or 1/2 teaspoon each of: rosemary, thyme, oregano) 
• ½ teaspoon garlic powder 
• ½ teaspoon onion powder 
• 1 tablespoon honey 
• 2 tablespoons Extra Virgin Olive Oil 

Directions:

1. Over medium-high heat, in a 6 quart sauce pan add in the olive oil and sauté the chopped onion, bell peppers, and carrots until tender but not mushy. 
2.  Next, add in and lightly sauté the chopped fresh garlic, but do not let it scorch; about 1 minute. 
3. Add in the cans of chicken broth, fire roasted tomatoes, and tomato paste; stir well. 
4. Add in the seasonings: honey, salt, garlic powder, onion powder and Italian seasons. Stir well. 
5. Cover with a lid, reduce heat to medium-low and let it simmer for 30 minutes. Occasionally, take off the lid and stir the sauce well. Do not let the sauce stick on the bottom. 
6. Before serving, use an immersion blender and blend the sauce to smooth if you do not like chunky sauce. CAUTION, the sauce is very hot and will splash when using the immersion blender or blender, You may blend the veggies in the liquid before cooking. 
7. Store leftovers in a covered container in the refrigerator for 1 week or freeze for 3 months. 

NOTES:
I freeze any leftover sauce in ice cube trays. After they have frozen I remove them and place them in a sealed bag in the freezer. When I want a quick meal I microwave the sauce cubes in a microwave on High power for 1-2 minutes (covered). 

• 1 portion: 3 cubes. 
• 2 portions, 6 cubes.

Serve over cooked rice, spaghetti or ravioli. Great for a fast dinner!