Spaghetti Sauce

I learned to cook spaghetti when I was 11 (I think, maybe 12?) and over the years I have developed a 'go to' recipe that is super easy and which I quite like. Here it is:


  1. 3 8oz cans of no salt added tomato sauce
  2. 1 6oz jar of marinated artichoke hearts
  3. (depending on what you have) either a lot of fresh, chopped garlic or garlic powder (or both if you are bored and like garlic)
  4. lots of dried oregano (at least a tea spoon)
  5. olive oil
  6. salt and pepper to taste

Protein Options

  • 2 lbs ground meat (ground beef or ground pork or Italian sausage), browned and partially drained.
  • 2 lbs extra firm tofu: crumbled and smashed into a paper towel lined colander to remove as much water as possible before browning

Optional stuff that is awesome to add

  • sliced Kalamata olives
  • capers
  • red pepper flakes
  • freshly grated Parmesan cheese (good stuff, not the cheap kind)

Putting it together

After browning the protein of choice, add the fresh garlic and stir over medium heat until you can start to smell the goodness. Then add the entire contents of the jar of artichoke hearts. Allow the liquid to evaporate a bit, then add the tomato sauce. Stir to combine. Add any optional extras here, then oregano and salt to taste. Capers are salty, so don't go crazy with salt if using them. Let everything simmer for a bit to allow the flavors meld, then dump over your favorite pasta. Or just dip good crusty bread into it. Substitute one can of tomato sauce with a can of tomato paste for a thicker sauce suitable for pizza.