Spaghetti Sauce

There are so many uses for this sauce. Of course it’s great with any kind of pasta (pictured above with The Hubby Chef Turkeyballs and gnocchi. This is also the sauce used for The Hubby Chef Chicken Cacciatore). These are full cup servings for only 3 WW points! Just a half a cup as a sauce for chicken breast or a fish fillet adds a load of flavor.  This sauce freezes very well.  Don’t leave out the carrots!  Along with the pulverized mushrooms they give this sauce real body.

• 1 Tbsp olive oil
• 1 medium onion, finely chopped in food processor
• 4 carrots, trimmed, finely chopped in food processor
• 8 oz mushrooms, finely chopped in food processor
• 3 cloves of garlic, peeled and finely chopped in food processor
• 2 (28 oz) cans of imported Italian whole tomatoes, include liquid and smash by hand
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh oregano leaves, chopped
• 1 Tbsp fresh thyme leaves
• 1 cup of red wine
• Splash of good balsamic vinegar

Heat olive oil in a large French oven or sauté pan.  Cook onion, carrots, mushrooms and garlic and cook for 8-10 minutes over medium high heat.  Stir often.

Add remaining ingredients and simmer for 1 hour covered then 1 hour uncovered.  Kosher salt and fresh ground pepper to taste.  Finish with a splash of balsamic vinegar.

2 WW Smart Points per 1 cup (click here to see the point breakdown on WW.com to see how you might adapt this recipe to even lower the point total.)