Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown meat, garlic and oinion in dutch oven using oil if needed. add italian seasoning near the end of browning, crushed in the palm to release oils and flavor! add all other stuff, cook at a simmer for at least 2 hours. tastes best if it sits overnight or at least the afternoon. serve over capellini or vermacelli - these are much thinner than spaghetti and are very nice. note: to increase the amount of sauce, increase the tomato sauce and seasonings. a little meat goes a long way. the eggplant gives it a unique flavor. this sauce is great for use in lasagnia and tastes great meatless. freezes well.

Target recipe: combine the first eight ingredients. store in an airtight container in a cool dry place up to 1 year. to use: stir in 1/4 cup spaghetti sauce mix, water and tomato paste. bring to a boil; boil and stir for 2 minutes. reduce heat; cover and simmer for 20 minutes.