Talley Farms Fresh Harvest


Andrea's Vegetarian Spaghetti Sauce

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


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)


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.
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