This classic spaghetti sauce combines sweet tomatoes with rich Hellmann's® or Best Foods® Real Mayonnaise and infused flavors of thyme, oregano, allspice and bay leaf.
1 Tbsp. olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
3 Tbsp. tomato paste
1 Tbsp. firmly packed light brown sugar
1 Tbsp. fresh oregano leaves *, chopped
1 tsp. fresh thyme leaves **
1/4 tsp. ground allspice (optional)
1 bay leaf
1/2 cup dry red wine
2 cans (14.5 oz. ea.) diced tomatoes, undrained
1/2 cup water
1/4 cup torn fresh basil leaves
3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
Heat olive oil in large nonstick skillet over medium heat and cook onion, stirring occasionally, until almost tender, about 3 minutes. Add garlic and cook 2 minutes. Stir in tomato paste, sugar, oregano, thyme, allspice and bay leaf. Cook, stirring occasionally, 3 minutes.
Add wine and bring to a boil over high heat. Reduce heat to medium and cook until wine is almost evaporated, about 5 minutes. Add tomatoes and water and bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Stir in basil. Cool slightly, then stir in Hellmann's® or Best Foods® Real Mayonnaise. Remove bay leaf. Makes enough sauce for 1 lb. spaghetti or your favorite pasta.