This chunky sauce is so good you'll think it's loaded with meat. But it actually features a whole bushel of fantastic produce. I can start this sauce early in the afternoon and have it slowly simmer on the stove until dinnertime. It's nice to rely on no-fuss recipes like this on busy days.—Barbara Njaa, Nikiski, Alaska
- 6 garlic cloves, minced
- 1 cup chopped celery
- 1 medium onion, chopped
- 2 tablespoons canola oil
- 6 small zucchini, chopped (about 2 pounds)
- 1 medium green pepper
- 1 can (6 ounces) pitted ripe olives, drained and sliced
- 4 beef bouillon cubes or 2 vegetable bouillon cubes
- 1 cup hot water
- 1 jar (6 ounces) sliced mushrooms, drained
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (15 ounces each) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 tablespoon brown sugar, optional
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley flakes
- 1 teaspoons salt, optional
- 1/2 teaspoon pepper
- 2 pounds spaghetti, cooked and drained
- In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes.
- Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with spaghetti. Yield: 14 servings.
Originally published as Meatless Spaghetti in Taste of Home August/September 1994, p19
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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