Inger's Spaghetti Sauce So Tasty

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Inger's Spaghetti Sauce

"My own family loves this spaghetti sauce. I realize after you view the components you'll say, 'Chicken bouillon and hen seasoning?' Yup! Trust me, you will experience this recipe. The mystery to making spaghetti sauce is to let it simmer. When finished you can either serve with spaghetti or add to ground pork for meat sauce. You can also let this cool off and refrigerate it in containers for future use."

Ingredients :

6 tablespoons olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 large inexperienced bell pepper, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 (.18 ounce) packet fowl bouillon granules
1 (6 ounce) can tomato paste
2 (28 ounce) cans overwhelmed tomatoes
2 teaspoons rooster seasoning
1 teaspoon white sugar, or as wanted
salt and pepper to taste

Instructions :

Prep : 15M	Cook : 16M	Ready in : 4H15M

Heat the olive oil in a pot over medium warmth. Mix in onion and garlic, and cook 1 minute. Stir in the green bell pepper. Season with basil, oregano, and fowl bouillon. Stir in the tomato paste and crushed tomatoes, and season with fowl seasoning. Cook and stir 10 mins.
Mix sugar into the sauce. (Some people upload up to two tablespoons sugar; I suggest starting with 1 teaspoon.) Season with salt and pepper. Reduce heat to low, and simmer 3 to 4 hours.

Notes :

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