Homemade Spaghetti Sauce

Very good. made it all with the herbs dried, not fresh. Simmered in slow cooker all day, was very good. Will make again!!

First batch l made was ok. It's very thick. The 2nd batch l made l left the fennel out and increased the chicken broth to 2 cups. Everyone loved it.

I didn’t use fennel, and I used dried parsley. Still came out great!

Next time try without sugar

Very good recipe! I didn’t get to use real onion because I didn’t realize that they had gone bad. So, I opted for dried minced onion. I also added some Italian seasoning. Next time I may add some honey to the sauce while it is cooking to add some additional sweetness. Total time I left the sauce cooking on the stove was about 1 1/2 hours.

Added my own meatballs to it and red pepper flakes. I didn't have fresh basil or parsley, but using dried still was delicious. My whole family loved it.

Made this many times and great because you can freeze for later. Makes 7 cups instant pot Cook on high pressure for 25 minutes.  Allow pressure to release at least 10 to 15 minutes before doing quick release. Stir well or use immersion blender for smooth consistency and use accordingly.

This is the only sauce my husband wants to eat now, he is more discerning about food than I am, but I like it because it tastes good to me and it doesn't make me sick. My tummy is sensitive to spaghetti sauce and I can only eat certain ones. This sauce never hurts my tummy :) I only cook it for thirty minutes and it still tastes fine. We just don't have hours to simmer it.

This has been my go to sauce recipe for years....I made probably 10 batches of it to feed my family and wedding party at my rehearsal dinner. I usually doue or triple the broth called for because I like to let it simmer for hours.