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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
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

Printed from tasteofhome.com Nov 19, 2008

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Meatless Spaghetti Sauce cont.

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 hours. Discard bay leaf. Serve over spaghetti.

Yield: 10 servings.