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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 30 |
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This thick pasta sauce with fresh-from-the-garden flavor is chock-full of peppers, mushrooms, carrots and onion. It makes a big batch, so you'll have plenty to serve over spaghetti with leftovers for other meals, observes Sue Yaeger from Boone, Iowa. Ingredients:
4 cups sliced fresh mushrooms |
3 medium carrots, coarsely chopped |
1 cup chopped celery |
1 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepepr |
1/4 cup canola oil |
4 garlic cloves, minced |
2 cans (28 ounces each) crushed tomatoes |
2 cans (15 ounces each) tomato sauce |
1 can (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 grated parmesan cheese |
hot cooked spaghetti |
Directions:
1. In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti. Yield: 15 cups sauce.
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