Spaghetti Sauce was the first Main Meal I ever cooked. I was 10 years old, home alone, starving and knew my mother would be tired when she got home from work. I thought I would surprise her and make dinner! Oh, what a disaster! I did everything right except, and it is big EXCEPT, instead of using canned tomatoes or tomato sauce I used 3 cans of tomato paste!!!! It was rather rich! Despite my rather large error,  it was game over after that; I was hooked on cooking.

2-3 Tablespoons Olive Oil
1 Onion, diced
3 -4 cloves Garlic, minced
3 ribs Celery, chopped
1 – 2 Carrots, grated
1 each, chopped: Green Pepper, Red Pepper, Yellow or Orange Pepper
1 Zucchini, grated
4 – 6 Mushrooms, sliced
1 (800gm) can Dice Tomatoes
1 (800gm) can Crushed Tomatoes
1 can Tomato Paste

1 Tablespoon each: Basil, Oregano, Parsley
1/2 teaspoon Chili Flakes
1/2 teaspoon Ground Nutmeg
1 1/2 teaspoons Brown Sugar
Salt and Pepper, to taste

Heat olive oil in a large saucepan; add diced onion and saute for 3 minutes.
Add garlic and continue cooking for a couple of minutes.
Stir in celery, carrot, chopped peppers, mushrooms and  zucchini.
Cook until vegetables are slightly softened.
Add diced tomatoes, crushed tomatoes and tomato paste; stir well.
Reduce heat to minimum to simmer for about an hour ( I like to put a pot of Spag sauce               on the stove around 1pm and have it simmering until ready to serve at 5pm)

Stir in brown sugar, herbs and spices and let the simmering begin.
Give it a stir every now and again while it simmers away on the stove, making your house smell like an Italian Restaurante!

Serve over hot spaghetti noodles.

Serves 6