Spaghetti Sauce

I am a spaghetti sauce snob. I have truly never used the store-bought stuff and don't ever plan too. I learned to make this watching my mom. I am guessing we no longer make it the same exact way. Honestly, I make mine differently every time. It's very "to taste." I use this basic sauce for lots of things: spaghetti, stuffed shells, dipping sauce for pizza rolls, lasagna, etc...

Spaghetti Sauce

2 cans (14 oz) crushed or diced tomatoes, or equivalent

1-2 cans tomato sauce

2 T dried onions (or 1/2 small onion, finely chopped)

Salt and pepper to taste

1-2 t garlic powder or paste

Italian seasoning or oregano to taste (~2 t)

Small squirt of ketchup if needed to thicken (optional)

~ 1 t sugar (optional)

~ 2 t Worcestershire sauce (optional)

Combine ingredients and allow to simmer until desired consistency is reached. Sometimes I cook this up in ten minutes, sometimes I let it sit on the stove on low for an hour. Either way works. If you have time, cooking longer does result in a richer flavor. I tried to give amounts for the ingredients, but truly - I just start dumping! This amount would typically be enough for Flint and I, plus leftovers. Sometimes I use store bought tomatoes, sometimes I use bottle tomatoes and sometimes I use frozen tomatoes. All work well.