I’ll just quickly say that the title says it all–this spaghetti sauce is just darn good. What I really like is the thickness and chunkiness of it. That makes it more satisfying to me. It more than makes up for any lack of oil or meat in a sauce. I like it over regular spaghetti, whole grain spaghetti, or over a sautéed veggie mix–zucchini, carrots, onion, and mushrooms. at 110 calories per generous 3/4 cup serving, its a darn good deal!
You can vary the original recipe–cook some chopped onions instead of adding dry, or use a different brand of marinara sauce (or just tomato sauce and your own spices!) The most recent batch I made without the meat. That gave me more flexibility when it came time to use it. It freezes very well, so works for the type of cooking I enjoy most–about one quarter of the time I actually cook dinner. The rest of the time I am just “assembling” a meal.