“I needed to use up some tomatoes, and I decided to make spaghetti sauce to freeze for those recipes that call for already prepared spaghetti sauce. I chose this recipe because it's meatless, and I left out the parmesan cheese so it was as basic as possible. Recipe from Taste of Home/America's Best Church Supper Recipes and Sue Yaeger of Boone, Iowa.”
READY IN:
1hr 30mins
SERVES:
15
YIELD:
15 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers, and garlic.
  2. Add the next 10 ingredients and bring to a boil.
  3. Reduce heat and cover. Simmer for 1 hour.
  4. Serve over spaghetti.

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