Garden Fresh Spaghetti
"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
- Ingredients:
- 19
- Yields:
-
15 cups
- Serves:
- 15
ingredients
- 4 cups fresh mushrooms, sliced
- 3 medium carrots, coarsely chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1⁄2 cup green pepper, chopped
- 1⁄2 cup sweet red pepper, chopped
- 4 garlic cloves, minced
- 1⁄4 cup vegetable oil
- 56 ounces crushed tomatoes
- 30 ounces tomato sauce
- 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 parmesan cheese, grated
- cooked spaghetti
directions
- In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers, and garlic.
- Add the next 10 ingredients and bring to a boil.
- Reduce heat and cover. Simmer for 1 hour.
- Serve over spaghetti.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
