snowy

Sounds similar to what my mom does with her spaghetti sauce.

Here's a veggie version (aka Snowy's Everything But the Kitchen Sink Spaghetti Sauce), for those interested in one:

In a 400 degree oven, roast some broccoli florets tossed with olive oil, salt, and pepper, until it starts to brown. On the stovetop, in a Dutch oven over low-medium heat, cook onion, carrot, celery, and red bell pepper in olive oil until tender; add garlic towards the end so it doesn't burn. If adding additional dried spices, push veggies to the side and add the dried spices to a bit of hot olive oil; let this sit for a bit before stirring the extra bit of oil in with the sauteed veg. Add sliced cremini mushrooms; cook until mushroom yield their liquid. Add canned/jarred marinara sauce. Stir in roasted broccoli. Allow sauce to heat through so flavors can meld; season to taste.

Some Sundays I do this the slow way with home canned stewed tomatoes.

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