Easy Spaghetti Sauce

Summary
Prep time	5 min
Cook time	15-20 min
Source	The Kitchen Counter Cooking School by Kathleen Flinn
Yield / serves	4 servings
Rating	Very good

Ingredients

• 4 T olive oil
• 1/2 onion, finely chopped (~3/4 c)
• 1 1/2 t dried mixed Italian herbs
• 3 garlic cloves, chopped
• 14 oz tomato sauce
• pinch red pepper flakes (optional)
• 1/2 c red wine (preferred) or water
• 1 bay leaf
• coarse salt
• freshly ground black pepper
• 1 T balsamic vinegar (optional; highly recommended)
• 1/3 c grated Parmesan cheese (optional; highly recommended)

Preparation

In a saucepan over medium heat, warm the oil, then cook the onion and herbs until tender. Add the garlic, stir, and cook for 1 minute. Add the tomato sauce, red pepper flakes, water, and bay leaf, plus a couple of pinches of coarse salt and a few cranks of black pepper. Bring to a boil, and then immediately lower the heat to a simmer.

Cook, uncovered, on low heat for 15 minutes. Add the vinegar, if using, and cook an additional 2 minutes. Taste and adjust the saesons. Remove the bay leaf before serving.

Variations

• Add 1/2 cup green and/or black olives with the onions for a puttanesca-style sauce
• Add a handful of finely chopped mushrooms with the onions
• 1-2 T of fresh, chopped herbs like basil, oregano, and/or parsely at the very end of cooking
• ~1/4 lb cooked hamburger or cubed chicken with the onions
• 3 T vodka and 1/4 cup cream 5 minutes before the end of cooking