Vegetable Spaghetti Sauce |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I have not tried this recipe. I got it from Cornell Cooperative Extension. You'll be amazed at how many uses you will find for this inexpensive vegetarian sauce. Use it for lasagna, as a sauce over chicken,or with ground beef as a traditional sauce for spaghetti. The sauce freezes well. Ingredients:
1 tablespoon vegetable oil |
3 cups finely chopped zucchini |
1 cup chopped onion |
1/2 cup finely chopped carrot |
2 garlic cloves, minced |
28 ounces tomatoes |
8 ounces tomato sauce |
8 ounces mushroom stems and pieces |
2 teaspoons dried oregano |
1 1/2 teaspoons dried basil |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, heat oil over medium-high heat.
2. Add zucchini, onion, carrot, and garlic.
3. Cook for 10 minutes or until onions are tender.
4. Stir frequently.
5. Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
6. Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
7. Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.
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