Spaghetti Sauce

Things happened last night, and dinner didn't get started until 6:30. So I went looking for something fast... I found ravioli in the freezer, so that was dinner.

I did, however, have the cooking urge, so I sought out a pasta recipe for the stovetop. I found one, but actually made some of my own modifications!! I CAN do it!!!

Original recipe found here

1 med. onion
1 carrot
1 stalk of celery
2 cloves of garlic
2 tbsp. olive oil
1 can (28 oz.) whole tomatoes & puree I used crushed tomatoes
1 c. water
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1 bay leaf

Chop finely in blender: onion, carrot and celery. Chop garlic the same, but separately. Saute onion in oil until tender. Add garlic, carrot and celery and cook until tender. Add tomatoes, water, salt, pepper, basil and bay leaf. Bring to a boil, then simmer uncovered for 10 minutes. Pour through a food mill (optional). Discard solids. Simmer 15 minutes. Will thicken if chilled overnight.

I added in a frozen cube of red wine, a can of tomato paste, and some oregano in during the tomatoes step. I didn't measure at all. I found it to be a bit too salty, but BAJ thought it was fine. I did, however, add way too much water. I didn't food mill it, but I do wish I had chopped my carrot thinner. In short, the flavor was decent, but I probably should have added more tomato paste to thicken it up after adding too much water.