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.
- 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
- 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.
Originally published as Meatless Spaghetti Sauce in Light & Tasty February/March 2001, p59
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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