It was a little weird seeing Mark Whittington link to his spaghetti sauce recipe today, because this is very similar to my own, which I just happened to have made last night for the first time in months. The only difference is that I add a general Italian seasoning, lemon juice, some honey, and mushrooms. I also use pureed and whole plum tomatoes (canned) in addition to a can of sauce and a can of paste. And I use turkey Italian sausage, hot not sweet.

It’s also a good base sauce for lasagna.

[Afternoon update]

As a commenter notes, another key difference in mine is that I use fresh minced garlic, not powdered. Several cloves.

[One more update]

I also forgot bay leaves. Whole. And rosemary, fresh from the garden, if possible. We used to grow it in California (in fact, one of the residence hotels I stayed at in El Segundo last year had it growing on the hillside), but I’m not sure it does well in the Florida heat.

[Saturday afternoon update]

I just noticed that Mark writes that the sauce isn’t good for someone who is dieting. I’m not sure why he thinks that–it’s an excellent sauce from that standpoint–lots of protein, vegetables (in the form of onions, peppers, tomatoes) and not even a lot of fat if one has drained it off (I use olive oil to sautee things). Atkins would probably cheer it. The problem with it is not the sauce, but the pasta, which is a high-glycemic carbohydrate. I’d at least recommend whole-wheat…