Ingredients, Lunch/Dinner, Vegan

Mary Mac Spaghetti Sauce

Listen to Episode 78: Mary Mac Spaghetti Sauce


  • 2 28-oz to 32-oz cans tomato pureé
  • 1 tsp minced garlic
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1 Tbs dried basil
  • 1/4 tsp salt (sea or kosher)
  • 1/4 tsp black pepper
  • Optional: 1 Tbs grated Romano cheese, fresh


  • Pour pureé into a heavy bottomed pot, start to warm.
  • Sprinkle all ingredients over the top. Do not stir, let the sauce bubble and absorb them.
  • Once the sauce gets to where there is steam coming off of it, begin to stir.
  • Cook for 2-3 hours on low heat, stirring occasionally.
  • Speedy version: Bring to simmer, then add 1-2 tsp sugar.
  • Crockpot version: Mix all ingredients in crockpot, once it starts bubbling, take the lid off and let cook. Stir occasionally.

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