¼cupfresh chopped basilor 2 teaspoons dried - add with the spices above
fresh basil leaves for garnish
Heat olive oil in a 5-quart Dutch oven or soup pot. Add onion and sauté until translucent and soft; about 4 minutes.
Add minced garlic, oregano, red pepper flakes and bay leaves. Stir and cook for 1 minute.
Stir in crushed tomatoes, tomato sauce, tomato paste, chicken broth, sugar, vinegar and fresh chopped basil. Bring to a boil, cover, and reduce heat to low. Simmer for at least 30 minutes to an hour, stirring occasionally.
Meanwhile, cook spaghetti (or your favorite pasta) according to package directions. Drain (do not rinse) and toss with homemade spaghetti sauce. Garnish with fresh basil leaves if desired.
For meat sauce, add 1 pound of ground beef or Italian sausage after the onion is soft and translucent. Cook until no longer pink, then drain grease from the pot, then continue with step 2.
Regular spaghetti sauce will make about 4-5 1-cup servings. Meat sauce will make 6-7 1-cup servings.