Spaghetti Sauce

I would like to apology to my readers since I have not posted in a while, I have been busy and going through different ordeals. But I am fine now.

I have not eating spaghettis in a while. Therefore, today I have decided to cook some spaghetti sauce for my whole wheat spaghettis. As I browsed the websites on how to cook spaghetti sauce, I stop at and discover If you would like to see the original recipe then click here. It calls for meat balls which I did not do.

The ingredients of that recipe are:

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 (28 ounce) can whole peeled tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 1 Tablespoon white sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup red wine
  • 1 pound Italian Sausage (optional)

Since I am a Vegan, and I advice everyone to become one, I had to change the recipe a little. When I was cooking, I followed everything on the recipe to the letter with the exception of the crushed red pepper flakes. I did not put any. Instead of the 1/4 cup of cooking red wine I used 1/4 cup of cooking white wine. Beside the 1 Table spoon of white sugar, I added 1/4 of it. And Instead of using 1 pound Italian sausage, I used TVP which is Dried veggie meat (you do not have to use it if you do not want to). I am simering this and it’s been a little over an hour, boy if it taste good

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