Meatless Spaghetti Sauce 2 cups diced onions 2 cups diced green peppers 1 cup diced celery 2 garlic cloves, minced 1 tablespoon olive or canola oil 4 cups diced fresh tomatoes 2 cups sliced fresh mushrooms 1 can (15 ounces) tomato sauce 2 cans (6 ounces each) tomato paste 1/2 cup burgundy wine or water 2 tablespoons sugar 1 tablespoon red wine vinegar or cider vinegar 2 tablespoons minced fresh basil or 2 teaspoons dried basil Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Meatless Spaghetti Sauce cont. 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano 1 tablespoon minced fresh parsley 1 bay leaf 1 teaspoon salt 1 teaspoon dried rosemary, crushed 1/4 teaspoon pepper 10 cups hot cooked spaghetti In a large soup kettle or Dutch oven, saute the onions, green peppers, celery and garlic in oil until tender. Add the tomatoes, mushrooms, tomato sauce, tomato paste, wine or water, sugar, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Meatless Spaghetti Sauce hours. Discard bay leaf. Serve over spaghetti. Yield: 10 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008