Meatless Spaghetti Sauce

Here is my new go-to spaghetti sauce that finally won Ryan's approval.  I have tried so many different spaghetti sauces and Ryan thinks they are too garlicky or have too much basil, etc.  So when he said he enjoyed this one when we had it last week and had no comments other than he liked it I new it was a keeper.  I got this recipe from my great friend Lindsay.  She said it came out of her Pioneer Woman Cookbook.  So simple, so yummy, sooo much better than store bought spaghetti sauce :)

Spaghetti Sauce

1 tablespoon olive oil

1(15 oz) can diced tomatoes

1/2 of a medium yellow onion

1 clove garlic, minced

1 cup chopped mushrooms (optional)

1/2 cup chicken stock

1/2 cup heavy cream

salt and pepper to taste

Directions

Heat olive oil in a saucepan over medium heat.  Add onion and mushrooms (if using) and saute until onions are soft and translucent.  Add garlic and let sit about 30 seconds.  Add can of diced tomatoes (I pureed mine in my blender first so that the sauce was smooth not chunky), chicken stock, and cream.  Add salt and pepper to taste. Let simmer for 10 minutes then serve with spaghetti noodles.  Enjoy!