Vegetable Pasta Sauce Recipe

4 3 6
Vegetable Pasta Sauce Recipe
Vegetable Pasta Sauce Recipe photo by Taste of Home
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Vegetable Pasta Sauce Recipe

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4 3 6
Publisher Photo
A cousin of mine in Minnesota was the first one in our family to make this meatless spaghetti sauce. She passed down the recipe to various relatives over the years, and it’s become a mainstay in my family. With its veggies and great garlic and herb flavor, you don’t miss the meat in this thick sauce.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons olive oil
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 6 garlic cloves, minced
  • 4 teaspoons beef bouillon granules
  • 1 cup hot water
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • Hot cooked pasta

Directions

In a Dutch oven, saute the onion, green pepper and celery in oil until vegetables are tender. Add olives and garlic; cook 1 minute longer.
Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with pasta. Yield: 12-14 servings.
Originally published as Chunky Pasta Sauce in Country Extra September 2006, p51

Nutritional Facts

3/4 cup: 77 calories, 3g fat (0 saturated fat), 0 cholesterol, 631mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 2g protein.

  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons olive oil
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 6 garlic cloves, minced
  • 4 teaspoons beef bouillon granules
  • 1 cup hot water
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • Hot cooked pasta
  1. In a Dutch oven, saute the onion, green pepper and celery in oil until vegetables are tender. Add olives and garlic; cook 1 minute longer.
  2. Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper.
  3. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with pasta. Yield: 12-14 servings.
Originally published as Chunky Pasta Sauce in Country Extra September 2006, p51

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lurky27 User ID: 1251896 166329
Reviewed Jan. 17, 2010

"We eliminated the olives & substituted 1 can southwestern diced tomatoes (instead of 1 big can plain diced tomatoes) to give it some zip. Yummy!"

MY REVIEW
Tikobird User ID: 4016269 93530
Reviewed Sep. 30, 2009

"I eliminated the celery, because we don't like it in sauce. Use Kosher salt. You need less this way,"

MY REVIEW
scrappycrafter User ID: 2070398 93529
Reviewed Sep. 30, 2009

"There are just 2 of us, I imagine this would freeze or keep in the fridge. We live in our RV so no room for large crowds, but may use for potlucks."

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