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Ingredients

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Directions

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  • Heat oil in large saucepan or Dutch oven. Add onion, green pepper and garlic; cook until vegetables are tender, about 10 minutes. If vegetables begin to brown or stick, add 2 tablespoons water.

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  • Stir in undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme, bay leaf and water; simmer over medium heat for 1 to 2 hours or until sauce has thickened to desired consistency.

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  • Remove bay leaf. Serve sauce over hot spaghetti. Makes fourteen 1/2-cup servings.

Nutrition Facts

47 calories; 1 g total fat; 0 mg cholesterol; 320 mg sodium. 9 g carbohydrates; 2 g protein;

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