4 cloves garlic
1 teaspoon Kosher salt or sea salt
3 Tablespoons extra-virgin olive oil
1/2 medium onion, diced
3/4 cup chicken broth
1 (24 oz.) can whole tomatoes
1 (6 oz.) can tomato paste
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2-1 teaspoon dried oregano
1 teaspoon dried basil
Grated Parmesan cheese, to serve

Chop and smash the garlic into a paste with the salt.

Heat a large saucepan with the olive oil over medium heat. Add the onions and garlic and cook for about 8-10 minutes or until the onions are golden brown.

Add the chicken broth to the pan and scrape the bottom to get all the flavorful bits off.

Crush the tomatoes into the pan using your hand. (Adds great texture to the sauce.)

Add the tomato paste, sugar, and seasonings; stir to combine. Bring to a light boil, then turn heat to low and cover.

Simmer for 1-1/2 hours, stirring occasionally.

Ladle sauce over spaghetti or your pasta of choice; sprinkle liberally with grated Parmesan cheese.

Note: You can add Italian meatballs or sausage, seasoned and browned lean ground beef, roasted chicken breast, or sliced mushrooms if desired.

Submitted by: Carol