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.
- 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
- 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.
Originally published as Garden-Fresh Spaghetti in Quick Cooking September/October 2000, p48
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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