Chunky Marinara Sauce

Spaghetti is one of those great go-to meals for when you're not exactly excited about making dinner. We usually had it at least once a week back in the States - the Preggo + whole wheat spaghetti route. They do have jarred spaghetti sauce here but in the interest of cutting costs I start browsing for a homemade recipe and came across this easy recipe from Real Simple that I've doctored a bit. It's very simple and something you can put on the stove and let simmer for an hour before dinner while you crash on the couch after a long day of entertaining a 15-month-old.

Chunky Marinara Sauce
1/4 cup extra-virgin olive oil
1 medium onion, diced
3 large cloves garlic, sliced
2 T chopped fresh basil (or 2 t dried)
2 T chopped fresh oregano (or 2 t dried)
1 28-ounce can diced tomatoes
1/2 t kosher salt
1/2 t freshly ground black pepper
2 T chopped fresh parsley

Heat the olive oil in a saucepan over medium heat. Add the garlic and onions and gently cook until just soft, about 5 minutes. Add the basil, oregano, tomatoes, salt, and pepper. Cover and bring to a boil, then lower heat to a simmer for 20 to 30 minutes. Stir in the parsley just before serving.

You can also add chopped fresh mushrooms when sautéing the garlic and onions. And you meat lovers can also add a half pound of cooked ground beef when the marinara sauce has cooked completely.

I like to serve this pre-tossed with whole wheat penne or spiral noodles. Largely because John can more easily pick up penne than spaghetti noodles.