Can I make my spaghetti sauce with puree instead of sauce?
I've been making sauce for even longer :-) and I think you'll be fine. If you, like me, always taste after all the ingredients are in, even before it has simmered, you'll know what you have to adjust. My proportions are generally one 28-ounce can pomodori pelati (Italian plum tomatoes), one 14.5-ounce can sauce or puree, and one 6-ounce can of tomato paste. If you find the puree thicker than the amount of canned sauce that you usually include, you can use slightly less or thin with a bit with water, but I don't think it will be necessary.