Homemade Spaghetti Sauce

Note from Mom: We received this ward cookbook as a wedding present from my dear friend, Jeannette Franklin, who was my supervisor in Freshman Academy at BYU. We've tried and loved many of the recipes in here (including our family's favorite Molasses Ginger cookies that we give away to friends and neighbors at Christmas time) but no recipe in this book has been made more than this spaghetti sauce recipe. It's not as easy as opening a jar bought from the store, but almost as easy. And it tastes SO much better! We love it! Also good over bread. 



By Marilyn Johnson, from the Lindon Ward Cookbook

Sauce

Ingredients

- 2 cans crushed tomatoes
- 2 1/2 tsp. basil
-1/2 chopped onion
-1/4 c sugar
- 1 pinch of celery seed
-1 small can tomato paste
- 1 tsp. garlic powder
-1/2 chopped green pepper
-1/2 tbsp. salt
-1 tsp. oregano
- 1 lb.ground beef, browned (optional) 
Directions
1. Saute the onions and green pepper in the sauce pot for a few minutes. 
2.Then add the rest of the ingredients, warm it up at medium heat. Stir occasionally. 
3.When it's "popping" with heat, turn down to low and simmer for 10 to 30 minutes. 

Noodles
Directions

1. Get a large pot
2. Fill up the pot half way with water and add some salt
3. Bring the water to a boil
4. Once it is boiling, add in the whole wheat spaghetti noodles   (you can break them in half or leave them whole)
5. Turn down the stove to medium high and cook for 10 minutes stirring occasional

Tip: placing a wooden spoon across the top of the pot keeps the water from boiling over!