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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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I don't think of this as vegetarian, but it is. It's just the way I make spaghetti sauce, no meat. I listed small amounts of salt and pepper so that they are included in the recipe, please adjust to your taste. Ingredients:
2 tablespoons olive oil |
4 medium onions (chopped) |
4 garlic cloves |
1/2 bell pepper (diced) |
1 pepper (jalapeno, seeded, cut into thin rings) |
2 quarts tomatoes |
14 ounces tomato sauce |
6 ounces tomato paste |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon sugar |
1 teaspoon oregano |
2 -3 tablespoons basil |
Directions:
1. Sauté onions in olive oil until translucent.
2. Add crushed garlic and continue to sauté until golden.
3. Add peppers and continue cooking, until soft.
4. Add tomatoes, sauce, paste, salt, pepper, sugar, oregano, and basil.
5. Simmer over low heat for several hours, or until thickened.
6. Taste, and correct seasoning, I frequently add another 2 tablespoons basil, and perhaps more sugar, salt and pepper.
7. Serve over pasta and top with Parmesan cheese.
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