Traditional Italian Spaghetti Sauce
	
	By: Ryan Slobojan, Delia Slobojan, Maria Delorenzi
	
	Ingredients:
	
	1 369 mL can tomato paste (I prefer Unico or Hunt's, but Primo works as well)
	1 680 mL can tomato sauce (I use Hunt's - try to avoid a can of sauce with extra 
	         flavours, instead get one that is pure tomato sauce - the sauce has 
	         its own flavour)
	2 796 mL cans tomatoes (I prefer Unico or Primo)
	1 medium white or cooking onion
	4 cloves garlic
	2 tbsp.  canola oil
	1 tbsp.  sugar
	1 tbsp.  oregano
	1 tbsp.  cilantro
	1 tbsp.  basil
	1 tbsp.  parsley
	1 tsp.   red pepper, crushed
	1 tsp.   thyme
	1 tsp.   salt
	1 tsp.   black pepper
	
	Cooking Directions:
	
	1. Add oil to large pot and heat at slightly less than medium temperature.
	
	2. Finely dice onion and add to pot. Cook until onions begin to turn golden brown.
	
	3. While onions are cooking, blend together tomato sauce, tomato paste, and 
	   tomatoes in a large blender or food processor (I usually end up doing this in 
	   two batches since my blender cannot fit all of it in one go). Ensure that the 
	   sauce is smooth and that no chunks are left.
	
	4. Slice 2 cloves of garlic, and leave the other two whole (I usually cut the 2 
	   whole garlic cloves as if I were going to quarter them, but I stop about a half 
	   inch from the top of the clove so the garlic is not actually cut - this allows 
	   the flavour of the garlic to escape in just the right amount).
	
	5. Once the onions start to turn golden, crush the sliced garlic into the pot, 
	   and drop the whole cloves in. Cook for about 30 seconds to a minute, and then 
	   pour in blended tomato sauce.
	
	6. Bring tomato sauce to a boil, and then add spices and sugar (It will seem 
	   like a lot of spices, but don't worry).
	
	7. Reduce to low heat, and cover and simmer for a minimum of 3 hours, stirring 
	   every now and then (once an hour if possible, but it's not strictly necessary - 
	   I've left this simmering for 4 or 5 hours sans stirring with no issue). The 
	   longer you simmer the sauce, the more the flavours will spread throughout and 
	   the thicker and more robust it will get. I routinely simmer this sauce for 10 
	   hours, and it makes it very hearty and think.
	
	This sauce is ok to freeze. Just take it out the morning that you want to use it 
	to allow it to thaw, and if it hasn't thawed completely by suppertime then just 
	toss it into the pot and start heating - it'll thaw much faster over a burner. 
	
	Enjoy!
	
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