"Too much spaghetti sauce? It's not a problem," assures Carole Darnell of Houston, Texas. "I always make extra, then the next day, I add cumin and a couple of chili peppers for an instant enchilada sauce."
There are just 57 milligrams of sodium in each cup of this thick fresh-tasting spaghetti sauce created by our Test Kitchen staff. Compare that to commercially prepared spaghetti sauces, which can contain as much as 900 milligrams per cup!
Our three boys don't seem to mind the flavor mushrooms, green peppers and onions in my spaghetti sauce as much as the chunks. Through the years, I've learned to chop the vegetables very fine so there's nothing for them to search for and pick out.—LaVonne Hegland, St. Michael, Minnesota