Garden-Fresh Spaghetti Recipe

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Garden-Fresh Spaghetti Recipe
Garden-Fresh Spaghetti Recipe photo by Taste of Home
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Garden-Fresh Spaghetti Recipe

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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.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Cook: 1 hour

Ingredients

  • 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

Directions

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

Nutritional Facts

1/2 cup: 62 calories, 3g fat (1g saturated fat), 2mg cholesterol, 271mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 3g protein.

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  • 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
  1. 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

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aliweaver User ID: 3379278 25662
Reviewed Feb. 26, 2009

"This spaghetti sauce has been my go to recipe from the time it was published in the TOH Sept./Oct. 2000 issue. I've made it for numerouse people and I am always complimented on how awesome it is! One person told me it's like eating at an italian restaurant. Thank you Sue Yaeger of Boone,Iowa for sharing your recipe! Guess what we're having for dinner tonight?"

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