Sharon’s Spaghetti Sauce

Tomato sauce using beef bouillon cubes.

While I generally support the use of bouillon cubes to salt things (since they’re basically meat-flavored salt), I’m not strictly sure I want a tomato sauce to taste like beef. I’d generally prefer it to taste like tomatoes, which aren’t known for their umami. But if this was a mushroom sauce, for example, I’m on board!

From the box of D.W. from Cedar Falls, Iowa.

Sharon’s Spaghetti Sauce

12-15 large tomatoes
2 large onions, chopped and sauteed with 2 Tbsp. oil and 3 cloves of garlic for 5 minutes
4 bouillon (beef) cubes
2 tsp. oregano
2 tsp. sweet basil
1 Tbsp. salt
3 to 4 bay leaves
1/8 cup sugar
1 (12 oz.) can tomato paste

Bring to a boil and simmer 1 hour or more.


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