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Garden-Fresh Spaghetti

Garden-Fresh Spaghetti
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.
30 ServingsPrep: 25 min. Cook: 1 hour

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

  • 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.
© Taste of Home 2013

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Garden-Fresh Spaghetti (continued)

Nutrition Facts: 1 serving (1/2 cup) equals 62 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 271 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013