Vegetarian

Andrea's Vegetarian Spaghetti Sauce

This recipe makes a large pot of sauce, which Andrea freezes in meal size containers.

Ingredients

  • 1 large onion, diced
  • 5 cloves garlic, diced
  • 3 ribs celery, diced (optional)
  • 1 lb. mushrooms, sliced (if your kids don’t like these, dice them)
  • 2 lbs. zucchini squash, diced
  • optional: 1 lb. ground beef, cooked
  • 3 15 oz. cans tomato sauce
  • 1 12 oz. can tomato paste
  • 1 28 oz. can tomatoes, diced in juice
  • 1 cup water
  • 1⁄2 cup red wine
  • 1 Tablespoon sugar
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 3 bay leaves
  • 1 teaspoon dried basil (sub fresh)
  • 1 teaspoon fennel seed
  • 1⁄2 teaspoon pepper
  • 1⁄4 cup dried parsley (sub fresh)

Directions

  • In a large stockpot, cook onion, garlic and celery in olive oil until soft, about 5 minutes. Add cans of tomatoes.
  • Add spices, water and wine. Add mushrooms and zucchini. Let sauce simmer on low 2-3 hours, stirring
    occasionally.
  • This makes a huge amount. Freeze leftovers in meal size containers. Serve over whole wheat
    pasta or spaghetti squash.

Source: Andrea Chavez

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