Vegetable Spaghetti Sauce

“I have not tried this recipe. I got it from Cornell Cooperative Extension. You'll be amazed at how many uses you will find for this inexpensive vegetarian sauce. Use it for lasagna, as a sauce over chicken,or with ground beef as a traditional sauce for spaghetti. The sauce freezes well.”
READY IN:
2hrs 20mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat oil over medium-high heat.
  2. Add zucchini, onion, carrot, and garlic.
  3. Cook for 10 minutes or until onions are tender.
  4. Stir frequently.
  5. Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
  6. Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
  7. Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.

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