What constitutes the perfect spaghetti sauce? I'm not sure, but for one thing, it has to be mon treś economical. (After the Feds wrecked the Republic for all time, I can't afford anything too expensive). Next, it must be the kind of sauce you will come back to and make time and again. (Sort of like a favorite whore or old dog). And finally, it must be able to support all sorts of addons every guy and gal likes; meats, veggies and spices to name just a few...
8 oz can of tomato sauce
1 tbsp of olive oil
2 oz water
1 oz red wine
dash of oregano
dash of garlic salt
In a small drying pan combine the above ingredients and simmer long enough to reduce to a nice pasta style sauce. That's it! I said it was simple.
Note: If you want something slightly more 'filling' or exciting – add finely diced bell pepper and onion and mushrooms to the pan beforehand and sauté for a minute before adding the rest of the ingredients. That's what I did for this recipe. Makes 4 servings.