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Meatless Spaghetti Sauce

Meatless Spaghetti Sauce
Garden vegetables and a generous sprinkling of herbs liven up this spaghetti sauce. You'll never miss the meat, guarantees Bruce Emery of Huntington Beach, California.
10 ServingsPrep: 10 min. Cook: 1 hour 40 min.

Ingredients

  • 2 cups diced onions
  • 2 cups diced green peppers
  • 1 cup diced celery
  • 2 garlic cloves, minced
  • 1 tablespoon olive 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
  • 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

Directions

  • In a large soup kettle or Dutch oven, saute the onions, green
© Taste of Home 2013

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Meatless Spaghetti Sauce (continued)

Directions (continued)

  • 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.
Nutrition Facts: One serving (3/4 cup sauce with 1 cup spaghetti) equals 320 calories, 3 g fat (trace saturated fat), 0 cholesterol, 536 mg sodium, 63 g carbohydrate, 7 g fiber, 11 g protein. Diabetic Exchanges: 3 starch, 3 vegetable.
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