Ingredients

　　2 tablespoons olive oil

　　1 medium white onion, chopped

　　1/4 cup chopped fresh flat-leaf parsley

　　One 28-ounce can crushed tomatoes in purée

　　4 cloves garlic, minced

　　1 stalk celery, minced

　　1 teaspoon dried basil

　　1/2 teaspoon dried oregano

　　1 teaspoon salt

　　3/4 teaspoon ground black pepper

　　Combine the oil, onion, and parsley in a large saucepan over medium-high heat. Sauté until the onion turns translucent, 2 to 3 minutes. Stir in the tomatoes, garlic, celery, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, about 20 minutes.

　　Cooks' Note

　　If you wish to add meat to the sauce, cut it into bite-size pieces and brown well. Add the meat to the sauce after sautéeing the onion and parsley and increase the amount of time the sauce simmers to about 30 minutes. Served over pasta made from stone-ground wholewheat flour, this would serve 4 to 6.

　　Sugar Busters! Quick & Easy Cookbook