1 pound spaghetti sauce
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
2 tablespoons celery seed
1 tablespoon lemon juice
2 (14 ounce) cans diced tomatoes with juice
1 (6 ounce) can skim milk
2 tablespoons vegetable oil
In a medium saucepan over medium heat, combine spaghetti sauce, Worcestershire sauce, onion powder, garlic powder, basil, dry mustard, garlic salt, oregano and celery seed. Bring to a boil, reduce heat to low and simmer for 20 minutes.
Stir tomatoes, tomato juice, vegetable oil and water into saucepan. Reduce heat to medium-low and simmer for about 30 minutes. Let cool.
Remove lid from saucepan and add tomato mixture. Pour sauce over spaghetti and let simmer over low heat, stirring occasionally, for 5 minutes. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until thickened.