I simply love pasta and one of the major reason behind my
liking is its versatility and great taste. There are plenty of pasta sauces
that you can try; and it’s not just easy to make but few of them are really
healthy too i.e. less in fat and rich in vital nutrients. Among this category
spaghetti sauce is one that I love the most.
The tangy tomato flavors are perfect to go with chicken,
seafood like shrimps, tofu or any preferred vegetables you like. Personally I
like to make spaghetti sauce at home but today market is flooded with canned
spaghetti sauce so if you don’t have much of time to spend in kitchen, getting these bottled jars are always preferred.
Home-made spaghetti sauce don’t last for more than a week or so. So I would
suggest to not make this recipe in bulk if you have few members at home.
One day my friend, Stacy shared this recipe of her with me.
And I really like the approach and the way she cooked it. The recipe was simply
perfect and above that, it was super easy. She didn’t add any meat in this
recipe which makes it perfect for vegan people and for those who follows
meatless Mondays.
Today I am sharing Stacy’s recipe however, I made few changes in this recipe. So let’s
begin –
