Ingredients:
1 tbsp (15 mL) olive oil
3 cups (750 mL) sliced fresh mushrooms
2 large onions, chopped (about 2 cups/500 mL)
3 cloves garlic, finely chopped
2 cans (14 oz/398 mL each) tomato sauce
1 can (28 oz/796 mL) diced tomatoes, undrained
1 can (156 mL/5.5 fl oz) tomato paste
2 tbsp (25 mL) sugar
1 tbsp (15 mL) dried basil leaves
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) crushed red pepper flakes
Do-Ahead: : Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen spaghetti sauce, place container in refrigerator for about 8 hours.Did you Know? : Use 3 to 3 1/2 cups of this homemade sauce for recipes that call for a 24- to 27-ounce jar of tomato pasta sauce.Variation: : Spaghetti Sauce with Meat: Stir 1 pound (500 g) cooked lean ground beef into 3 cups (750 mL) of Slow Cooker Spaghetti Sauce.