Start by heating a large saucepan over medium heat and melting the butter.
Once melted, add the onion and garlic and cook, stirring often, until softened (approx. 3 minutes).
Next, add the tomatoes and continue cooking, stirring frequently, until they begin to break down (approx. 4 minutes).
Pour in the broth and then stir in the basil, parsley, salt, thyme, nutmeg, and pepper.
Bring the mixture to a boil, then reduce the heat and simmer, uncovered, very slowly for 30 minutes, stirring occasionally, until somewhat thickened.
Transfer the sauce to a food processor fitted with the chopping blade and puree, working in batches if needed.
Return the pureed sauce to the saucepan and heat over medium heat or pour into plastic containers.
To Freeze.
Let the sauce cool to room temperature and transfer to freezer safe container. Place in freezer.
Notes
Serving Size: 1 cup of Spaghetti and 3/4 cup Sauce per serving.5 Points®MyWW Points: 5 Blue Plan and 7 Green PlanWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.