Spaghetti Sauce

this is sctaylor's recipe from the love to cook team. Hope you don't mind me plugging it in, sc. 8 servings is exactly right for this recipe. We have a 6.5 quart round crockpot, so cut it pie-shaped. I agree with the person who said the added salt was unnecessary, so I'm removing it. It is very good without it. Using no-salt added tomato products, I hope, will cut the sodium even more - I'll amend again next time I try it!Submitted by: LEAKAY59

A slightly lighter version of Giada's recipe, with the oil and butter reduced, and the classic Bechamel sauce made with nonfat milk.Submitted by: CALEKU

this is an american test kitchen recipe from light recipes cook book, I made a few adjustments and its the bestSubmitted by: MSSBETTYBOOP6

I got this from an SP friend, but it wasn't posted in the SP recipe's, so I'm putting it in for my own tracking. It's super easy, and low in calories! Submitted by: STEPH2003

This is a good and easy pasta sauce. You can cook it for 20 to 60 minutes, the longer the better. This goes GREAT with spaghetti squash.Submitted by: FATJOSH