Anne's Homemade Spaghetti Sauce

bullet 3 heaping T basil
bullet 1 heaping T oregano
bullet 2 cans low-sodium beef broth
bullet 2 T olive oil (I prefer light)
bullet 1 head (yes, I mean that) garlic
bullet 1 large can Progresso crushed tomatoes with puree
bullet 1 large can Progresso tomato puree
bullet 1/2 can water
bullet 1 small box Sunmaid raisins

Before you begin anything, open all the cans and get them ready.

Now for the fun... Clean the garlic and chop it fairly fine.  Neatness doesn't count, since little chunks of garlic never hurt anyone.  Heat a large saucepot over medium heat and add the olive oil, garlic, basil, and oregano.  Saute gently, lowering the heat if you need to in order to brown the garlic lightly. 

Now, add the two cans of beef broth to the mixture in the saucepot.  It will likely splash and steam a bit, so be careful.  Stir everything well.  Add the crushed tomatoes and tomato puree.  Use about half a can of water to rinse out the tomato cans (I dump it back and forth between the 2 cans).  Dump the water into the saucepot.  Lower the heat to produce a very slow simmer. 

Stir the sauce every 1/2 hour or so.  Cook it long enough to reduce the total volume by about 25%. It will be ready to eat in a couple of hours.  If you want, you can add cooked sausage or meatballs.  I also generally add a small box of raisins to give it a sweeter taste.

Note:  Sauce always tastes better the second day.  Something about hanging out in the refrigerator and being re-heated always makes it taste better.

This recipe makes enough sauce to support around 15-20 meatballs or sausages, and will feed 6-10 people depending on their appetites.