Veggie Spaghetti Sauce

This vegan spaghetti sauce is to die for! It's perfect over noodles, but it is our favorite when its smothered all over a piece of crusty garlic bread.

Ingredients:
8 oz mushrooms, finely chopped
1 medium onion, finely chopped
1 cup red cabbage, finely chopped
1/2 cup Brussels sprouts, finely chopped
2 medium carrots, finely grated or chopped
4 cloves garlic, minced
6 oz can tomato paste
28 oz can diced tomatoes
1 TBSP brown sugar
1 tsp salt
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 cup chopped fresh basil
1 bay leaf
(optional) 1 cup walnuts, finely chopped

Directions:
Heat a large pot over medium-high heat. Add mushroom and saute until they have released their moisture, reduced in size and are slightly browned. The pan should be mostly dry (about 7-8 minutes).

Reduce heat to medium and add onion, red cabbage, Brussels sprouts, carrots, and garlic. Saute until cooked down about 3-4 minutes.

Add the tomato paste, diced tomatoes, brown sugar, salt, oregano, thyme, fresh basil, and bay leaf.

At this point I like to put 1/2- 2/3 of the sauce (making sure to not include the bay leaf) into a blender and puree until smooth. Then pour the pureed sauce back into the large pot. Add the walnuts. Simmer until desired consistency.

Serve the sauce over warm spaghetti noodles.

Thai Noodles topped with Thai Salad

We love this recipe of Thai noodles topped with a delicious and power packed Thai salad.

Noodle Ingredients:
1 lb linguine
2 TBSP sesame oil
2 TBSP olive oil
1 TBSP fresh lime juice
3 TBSP honey
3 TBSP low-sodium soy sauce

Salad Ingredients:
4 cups chopped spinach
1 cup shredded red cabbage
1 cup chopped red bell pepper
1/2 cup chopped carrot
1 cup chopped raw zucchini
1/4 cup sliced green onion
1 cup chickpeas
1/4 cup peanuts
2 TBSP peanut butter
1 TBSP rice vinegar
2 TBSP fresh lime juice, plus zest
1 TBSP tamari
1 tsp fresh ginger (or 1/2 tsp ground ginger)
Dash of Chili Garlic Sauce

Directions:
1. In a small bowl, whisk the sesame oil, olive oil, lime juice, honey, and soy sauce. Set aside.

2. In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and place them in a large serving bowl. Toss the noddles with the oil mixture. Set aside.

3. In a large salad bowl add the chopped spinach, shredded red cabbage, chopped red bell pepper, chopped carrot, chopped raw zucchini, sliced green onion, chickpeas, and peanuts. Set aside.

4. In a separate small bowl whisk together the peanut butter, rice vinegar, fresh lime juice and zest, tamari, fresh ginger, and dash of chili garlic sauce. If it's too thick, add a splash or two of water. Pour dressing into a small pitcher for serving.

5. To serve. Place your noodles on your plate, top them with the salad, then top the salad with the dressing. Eat and enjoy!

Sopa de Fideo

This dinner was super quick to whip up, done in under 30 minutes. The kids all agreed it was delicious! Serves 8

Ingredients:
1/2 onion, quartered
6-7 Roma tomatoes, quartered
1 tsp minced garlic
2 TBSPs chicken bouillon
2 TBSPs tomato bouillon
1/2 tsp ground black pepper
pinch of cumin
2 cups of water
2 TBSP olive oil
16 ounce package of fideo (or vermicelli)
another 4-5 cups of water
1-2 tsp fresh cilantro leaves

Directions:

1. In a blender place onion, tomatoes, minced garlic, chicken bouillon, tomato bouillon, pepper, cumin, and 2 cups of water. Puree until smooth and set aside
2. Heat oil in a large pot over medium heat. When the oil is shimmering add the fideo. If using vermicelli break up the sticks into smaller sections. Stir for 1-2 minutes until fideo/vermicelli is slightly toasted, but not burned.
3. Stir in the pureed mixture into the fideo until the puree thickens and darkens, about 5 minutes.
4. Add remaining 4-5 cups of water and bring soup to a boil. Add in cilantro, cover and reduce to low heat and cook for 10 minutes or until pasta is tender.
5. Serve warm, topped with more fresh cilantro leaves if desired.

Skillet Butternut Squash, Sausage, and Penne Pasta

Ingredients:
1/4 cup diced green onion
1 lb milk Italian sausage
6 cups low sodium chicken broth
12 oz penne pasta
3 cups peeled and diced butternut squash
3 cups coarsely chopped fresh spinach
1 cup shredded mozzarella cheese
salt and pepper to taste
freshly grated parmesan cheese

Directions:

1. In a large 12-inch nonstick skillet, combine the green onion and sausage. Cook over medium heat, breaking up the meat into small pieces, and cooking until the sausage is cooked through, 5-7 minutes. Scrape the mixture to a plate and return the skillet back to the heat.

1. Add the chicken broth and pasta and bring to a boil. Lower the heat to a simmer, and cook for about 8 minutes, stirring often to prevent sticking and the pasta clumping together. Stir in the squash and simmer 5-7 minutes longer until the squash and pasta are both tender. As the squash breaks down, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.

1. Stir in the spinach and cook for 1-2 minutes until the spinach is wilted. Add the sausage/green onion mixture back to the skillet and stir in the mozzarella cheese and add salt and pepper to taste.

1. Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes. Give it a good stir and serve with freshly grated Parmesan cheese, if desired.

*Adapted from Mels Kitchen Cafe

Creamy Chicken and Roasted Red Pepper Pasta

Ingredients:
1 tablespoon vegetable oil
1 lb chicken breasts, cut into bite-sized pieces
salt and pepper to season the chicken
1 lb bowtie pasta
2 tablespoons butter
1/2 medium onion, diced
2 cloves garlic
1 cup half and half, room temperature
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon fresh basil, chopped
1 cup shredded mozzarella cheese
12 oz. jar roasted red peppers, sliced

Directions:
1. In a large frying pan or skillet, heat the vegetable oil on medium high heat until rippling. Toss in the chicken pieces and season them with salt and pepper. Let them fry until golden on each side, about 10 minutes. Transfer to a plate and set aside.

2. Meanwhile, in a large pot cook the bowtie pasta according to the package directions. Drain, and set aside.

3. In the same pan that was used for the chicken, turn it to down to medium low heat and melt the butter. Add the onion and garlic and cook until soft, about 3 minutes.

4. Transfer the onion and garlic to the large pot used for cooking the bowtie pasta and turn it up to medium or medium low heat. Carefully whisk in the half and half, chicken broth, and fresh basil. Then, stir in the salt and shredded mozzarella. Lower the heat if needed to keep the sauce from boiling, but keep stirring until all the mozzarella has been melted into the sauce.

5. Add the chicken, cooked pasta, and roasted red peppers to the large pot of sauce and heat everything through for about 1 - 2 minutes. Serve and enjoy.

Creamy Tortellini, Spinach and Chicken Soup (Slow Cooker & Instant Pot)

The day after I made this soup I skipped to the fridge in anticipation of a delightful leftover lunch. When to my horror I found that all the leftovers had been taken to work by my hard working hubby. Don't get me wrong, I'm glad he took the leftovers, but I was heartbroken that I couldn't enjoy more of this soup. What did I do? Make it again, who says you can't make the same thing twice in one week?

You can thank me later for making your chilly week a bit warmer with this absolutely perfect soup. The creamy, the tortellini (heaven's best pasta) and add a big amount of the world's most healthy food - spinach, and now I'm a soup addict.

This is ever so much better with Mel's Divine Breadsticks on the side, but if you don't have time to whip up some of those babies, grab a crusty bread or loaf of french bread from the local grocer and that will suffice.

Makes 8 servings

Cooking time:  4-6 hours on low or 3-4 hours on high

Ingredients:

1 medium yellow onion, diced

1/3 cup all purpose flour

1 Tbsp dried basil

2 cloves of garlic, minced

2 Tbsp tomato paste

3 Tbsp olive oil

4 cups chicken broth

2 (14.5 oz) cans petite diced tomatoes

1 to 1 1/2 lbs chicken breasts or tenders

1 tsp salt

1/2 tsp pepper

4 cups frozen cheese tortellini

3 cups packed spinach (you can definitely add more than this if you want)

1/2 cup Parmesan cheese

1 cup heavy cream or 1 cup half and half

SLOW COOKER INSTRUCTIONS

1.  In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil.  Microwave for 6 minutes, stirring every 90 seconds. Be careful when pulling your bowl out of the microwave, as it will be hot. Add the mixture to the slow cooker.

2.  Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).

3.  Remove the lid and using a fork remove the chicken breasts from the slow cooker and place them on a large plate or cutting board and shred or cut the chicken into bite-sized pieces.

4. Place the shredded or cut chicken, tortellini, spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold) into the crock pot. 

5. Put the lid back on and cook on HIGH for about 10-20 more minutes, or until the tortellini are cooked through.  Ladle into serving bowls and enjoy!

INSTANT POT INSTRUCTIONS

1. Turn the Instant Pot to the saute function. Add only 1 TBSP Olive oil (3 TBSP is only needed in the slow cooker method). When the oil is hot saute the onions until translucent. Add the flour, basil, garlic, and tomato paste. Stir until combined.

2. Add broth, tomatoes, chicken, salt and pepper to the instant pot. Stir and cook for 1 minute.

3. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 5 minutes for chicken tenders or 10 minutes for chicken breasts and then do a slow release for 5 minutes.

4. Once the pressure has fully released carefully remove the lid. Remove the chicken and shred it with two forks. Return the chicken to the instant pot and add the tortellini. Put the instant pot lid on and be sure it's set to the "pressure" setting. Set the instant pot to high pressure for 2 minutes and then do a slow release for 5 minutes.

5. Carefully remove the lid and stir in the spinach, parmesan cheese, and cream.

6. Ladle into serving bowls and enjoy!

Spinach Tomato Tortellini

Yum, seriously delicious.  The kids weren't too into it, but the hubby and I ate it up with Garlic Bread and Steamed Broccoli.  Makes 6 servings and ready in about 40 minutes. 

Ingredients:
1 (16 oz) package cheese tortellini
1 (14.5 oz) can Italian Style diced tomatoes
1 cup chopped Fresh Spinach
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried basil (or even better, add fresh basil)
1 tsp minced garlic
2 TBSP flour
3/4 cup milk
3/4 cup heavy cream
1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.  Grate extra Parmesan cheese over the top.

Baked Ziti

Ingredients:
1 lb dried ziti pasta
1 onion, chopped
1 tsp minced garlic
1 lb lean ground beef
2 (26 oz.) jars spaghetti sauce (Bertolli Five Cheese Sauce)
6 oz. provolone cheese, sliced
1 1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 TBSP grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion, garlic, and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch (or slightly larger) baking dish. Layer as follows: 1/2 of the ziti, 1/3 of the sauce, Provolone cheese, sour cream, 1/3 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake covered with tin foil for 30 minutes in the preheated oven, or until cheeses are melted.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells
adapted from weightwatchers.com

Ingredients:
1 box of jumbo pasta shells
3 cups of pasta sauce
2 large eggs
3 cups part skim ricotta cheese (I sometimes do half cottage cheese/half ricotta)
1 cup of fresh spinach, chopped
2 cloves garlic, minced
1 tbsp oregano
1 tbsp basil
1.5 cups mozzarella cheese, shredded
1/3 c parmesan cheese

Directions:
Preheat oven to 350.  Cook shells according to direction on box.  While the shells are cooking, spread about 1/3 of the sauce on the bottom of a 9 x 13 pan.  Stir together eggs, ricotta or cottage cheese, spinach, garlic, basic, oregano, 1/2 cup mozzarella cheese, and parmesan cheese.  When the shells are done, rinse with cold water.  Then fill each shell with cheese mixture and place in baking dish.  Cover shells with remaining sauce and then sprinkle on the rest of the mozzarella cheese.  Bake covered for 30 minutes at 350.  If you use cottage cheese, bake an additional 5 minutes, uncovered.

Parmesan Spaghetti

Made some of this last night and my daughter who could live on bacon alone ate more than all of us.  This is a great kid friendly meal.  Ready in 20 minutes.  Serves 6-8.

Ingredients:
1 lb. uncooked spaghetti noodles
1/2 tsp garlic salt
1 lb. bacon
3 eggs
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste

Directions:
Cook spaghetti noodles according to package instructions.  Cook bacon until crisp, then crumble.  Beat eggs and add garlic salt, cheese and pepper.  Toss cooked and drained noodles with 2 TB bacon drippings (I usually skip this step) and pour egg mixture over.  Add crumbled bacon and continue cooking about 5 minutes until egg mixture is fully cooked.

Pasta Pizza

We love this!  Love love love, this combo of past and pizza!

Ingredients:
5 oz packaged dried corkscrew pasta (2 cups)
1 beated egg
1/4 cup milk
2 Tbsp grated Parmesan cheese
8 oz. ground Italian sausage
1 small onion, sliced
1 green pepper, sliced
8 mushrooms, sliced
1 (14.5 oz) can Italian Styled Diced Tomatoes
2 cups shredded mozarella cheese

Directions:
Cook pasta according to package directions.  Drain pasta; rinse with cold water.  Drain again.  For pasta crust, in a large mixing bowl combine egg, milk, and Parmesan cheese.  Stir in pasta.  Spread pasta mixture evenly in a greased 12-inch pizza pan.  Bake in a 350 degree F oven for 20 minutes.

Meanwhile, in a large skillet cook sausage until browned.  Drain fat.  Add onion, pepper, mushrooms, and undrained tomatoes.  Bring to a boil; reduce heat.  Simmer, uncovered for 10-12 minutes or until peppers are crisp-tender and most of the liquid is evaporated, stirring once or twice.

Spoon meat mixture over pasta crust.  Sprinkle with mozzarella cheese.  Bake for 10 to 12 minutes more or until heated through and cheese is melted.  To serve, cut into wedges.  Serves 6.

Shrimp and Asparagus

My newest pasta recipe!  Gotta say, this is wonderful.  I loved how it kept nicely in the fridge and re-heated for leftovers.  Ready in 50 minutes.  Serves 8.  Try it with these Quick Soft Breadsticks.

Ingredients:
1 lb. fresh asparagus
1 (16 oz) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 Tbsp lemon juice
1 lb. medium shrimp - peeled and deveined
1 lb. fresh mushrooms, thinly sliced
1/2 cup grated parmesan cheese
salt and pepper to taste

Directions

1. In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
2. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
3. In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
4. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
5. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Mac and Cheese Casserole Cups

Ok.  This is soooo fun in the little cups.  Delish!

Ingredients:
3 cups skim milk
1/4 tsp. pepper
2 ½ tbsp all purpose flour
12 oz. (1 ½ cups) reduced-fat, shredded mild cheddar cheese
¾ cup light shredded mozzarella cheese
½ cup grated parmesan cheese
8 oz. elbow macaroni, cooked and drained
Paper muffin cups

Directions:
(1) Preheat oven to 350. (2) Place flour and pepper in medium saucepan, slowly add 1 cup of milk, stirring constantly until smooth. (3) Add the remaining milk, stirring thoroughly. (4) Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens (sometimes this takes 20 minutes, it really needs to be thick). (5) Stir in all cheese until blended (reserving ½ cup of cheddar). (6) Add macaroni, stirring gently to coat well. (7) Line muffin tin with paper muffin cups and place one scoop of mixture into each cup. (8) Top with reserved ½ cup shredded cheddar. (9) Bake 15 minutes or until golden brown. (10) Cool for 5 minutes before serving.
 

Bowtie Pasta with Sausage, Tomatoes, and Cream

Another winning pasta recipe!
Ready in 45 minutes.  Serves 6.

Ingredients:
1 (12 oz) package pasta of your choice (we did curly roni, the original recipe called for bow tie)
2 tablespoons olive oil
1 pound sweet Italian Sausage, crumbled
1/2 tsp. red pepper flakes
1/2 cup diced onion
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream (I used cream and half and half)
1/2 tsp. salt
3 tablespoons minced fresh parsley

Directions:
Bring a large pot of lightly salted water to a boil.   Cook pasta in boiling water for 8-10 minutes, or until al dente; drain.

Heat oil in a large, deep skillet over medium heat.   Cook sausage and pepper flakes until sausage is evenly brown.   Stir in onion and garlic, and cook until onion is tender.   Stir in tomatoes, cream, and salt.   Simmer until mixture thickens, 8-10 minutes.

Stir cooked pasta into sauce, and heat through.   Sprinkle with parsley. 

Tofu Lo-Mein

Ready in 30 minutes.  Serves 4.

Ingredients:
1 (16 oz) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodes (I used one Oriental and one Chicken)
1 (16 oz) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
**ginger, onion salt, & garlic powder to taste**

Directions:
Press tofu between paper towels to removes some water (I like to put it between paper towels on a plate and then set a heavy pot on top of it for 5 minutes to get the water out).   Cut tofu into bite size cubes.   Heat olive oil in large skillet over medium-high heat.   Add tofu, and fry until golden brown, about 15 minutes.   Stir occaionally to prevent burning.   **This is where I added a sprinkle of ginger, onion salt, and garlic powder as many of the allrecipes.com comments suggested that**

Meanwhile bring water to a boil in a medium saucepan.   Add noodles from ramen packages, reserving the seasoning envelopes.   Boil for 1-2 minutes, just until the noodles break apart.   Drain.

Add the stir-fry vegetables to the pan with the tofu, and seaon with the ramen noodle seasoning packet.   Cook, stir occasionally until vegetables are tender, but not mushy.   Add noodles, and stir to blend.   Season with soy sauce to taste and serve.
 

Angel Hair with Feta and Sun-Dried Tomatoes

I like to make my own sun-dried tomatoes, seal them and freeze them and use them in this recipe during the winter.  Ready in 30 minutes.  Serves 8.

Ingredients
1 (16 oz) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 oz sun-dried tomatoes, softened and chopped
1 (8 oz) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
2. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

Fettuccine with Sweet Pepper-Cayenne Sauce

Quick healthy alternative to traditional fettuccine.  Ready in 15 minutes.  Serves 4.

Ingredients:
12 oz. dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 tsp cayenne pepper (sometimes we lessen or omit this)
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated parmesan cheese
salt and pepper to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Tomato Basil Penne Pasta

Awesome "from your garden" deliciousness.  Ready in 45 minutes.  Serves 4.  Try it with these Quick Soft Breadsticks.

I like to make this in the summer with fresh basil and cherry tomatoes from my garden.  I wouldn't make it any other way than with fresh garden ingredients.  As long as I'm putting in my two cents, don't use canned parmesean.  Ever.  Go get yourself a really good hand grinder and buy your parmesean in a wedge and grate it yourself.  You'll think you're as cool as the waiters in Olive Garden and you'll appreciate the taste!

Ingredients:
1 (8 oz) package penne pasta
1 Tbsp basil oil
1 Tbsp olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesean cheese
1 Tbsp minced fresh basil (gotta use fresh, don't try it with dry basil)

Directions:

1. Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
2. Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Fettuccine Alfredo

This recipe has endless possibilities.  I often serve the noodles with a side of mushrooms, broccoli or shrimp.

Ingredients:
1 12 oz box of fettuccine noodles
1/2 cup butter
1 cup whipping cream
3/4 cup freshly grated parmesean cheese
salt and pepper to taste
Optional add-ins: broccoli, mushrooms, and/or shrimp

Cook fettuccine according to package directions.  Drain well.  Add butter.  When it melts as the rest of the ingredients.

I like to steam 2 heads of broccoli until just tender and set it aside.  Then I saute mushrooms in butter until just tender.  Same for the shrimp.  I serve these on the side since not all the family likes it mixed in.

Spaghetti Sauce

I like to make this delicious sauce meatless or with ground turkey to make it healthier.  It is the best with home-canned tomatoes, but also wonderful with whole tomatoes or Italian style diced tomatoes.

Ingredients:
1 cup chopped onion
1 lb. beef (optional: 1 lb. ground turkey or make meatless)
 2 cloves minced garlic
3 (14.5 ounce) cans of whole/diced tomatoes (or Italian Style Diced Tomatoes)
6 oz. tomato paste
1 Tbsp brown sugar
1 tsp salt
1/2 tsp dried oregano 
1/4 tsp dried thyme
1 bay leaf
2 cups water (optional)

Brown onions, beef, and garlic.  Drain off fat.  (Sometimes I am guilty of also rinsing the cooked meat to get more grease off.)

Put meat mixture in large pot and add all other ingredients.  Let simmer 1-3 hours depending on desired thickness.  If you are making this in a hurry omit the 2 cups of water.  If you decide to cook this longer than expected just add more water.

As this simmers I stir it occasionally and mash the sauce with a potato masher so that it is creamier since my children don't like chunky tomatoes in their sauce.