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Garden-Fresh Spaghetti
Source: Reiman Publications, LLC. © 2002
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Yield:  15 Cups Sauce
RECIPE 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 pepper
4 garlic cloves, minced
1/4 cup vegetable oil
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
Garden-Fresh Spaghetti Recipe at Cooking.com
DIRECTIONS
In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve over spaghetti.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 1 reviews »

Rating: Star Rating
by: Shelby, KY Reviewed: 08/14/2009
Great Veggie Sauce ! See all of Shelby's reviews »
I came acrossed this recipe in the Taste of Homes mag.a few yrs back have made it many times . I highly recommend it. Great alternative to a meatsauce.
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