This spaghetti sauce was developed to blend well with the taste of whole wheat spaghetti pasta. I know for me, when I moved over to whole wheat pasta I wasn't that pleased with the taste.
|Servings 4||Serving Size 3/4 Cup|
Chop pepper, mushrooms and onion into 1/8 inch pieces.
Put olive oil, pepper, mushroom and onion into sauce pan on medium heat and cook until moisture from mushrooms has evaporated.
Add tomato sauce, garlic, sugar, basil, marjoram and salt.
Cook on low heat until sauce has reduced and thickened, which takes about 30 Minutes.