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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I needed to use up some tomatoes, and I decided to make spaghetti sauce to freeze for those recipes that call for already prepared spaghetti sauce. I chose this recipe because it's meatless, and I left out the parmesan cheese so it was as basic as possible. Ingredients:
4 cups fresh mushrooms, sliced |
3 medium carrots, coarsely chopped |
1 cup celery, chopped |
1 cup onion, chopped |
1/2 cup green pepper, chopped |
1/2 cup sweet red pepper, chopped |
4 garlic cloves, minced |
1/4 cup vegetable oil |
56 ounces crushed tomatoes |
30 ounces tomato sauce |
12 ounces tomato paste |
1 cup beef broth |
2 teaspoons dried basil |
2 teaspoons dried oregano |
1 1/2 teaspoons brown sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup parmesan cheese, grated |
cooked spaghetti |
Directions:
1. In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers, and garlic.
2. Add the next 10 ingredients and bring to a boil.
3. Reduce heat and cover. Simmer for 1 hour.
4. Serve over spaghetti.
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