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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 14 |
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This chunky sauce is so good you'll think it's loaded with meat. But it actually features a whole bushel of fantastic produce. I can start this sauce early in the afternoon and have it slowly simmer on the stove until dinnertime. It's nice to rely on no-fuss recipes like this on busy days.Barbara Njaa, Nikiski, Alaska Ingredients:
6 garlic cloves, minced |
1 cup chopped celery |
1 medium onion, chopped |
2 tablespoons canola oil |
6 small zucchini, chopped (about 2 pounds) |
1 medium green pepper |
1 can (6 ounces) pitted ripe olives, drained and sliced |
4 beef bouillon cubes or 2 vegetable bouillon cubes |
1 cup hot water |
1 jar (6 ounces) sliced mushrooms, drained |
1 can (28 ounces) diced tomatoes, undrained |
2 cans (15 ounces each) tomato sauce |
1 can (6 ounces) tomato paste |
1 tablespoon brown sugar, optional |
2 teaspoons dried basil |
2 teaspoons dried oregano |
2 teaspoons dried parsley flakes |
1 teaspoons salt, optional |
1/2 teaspoon pepper |
2 pounds spaghetti, cooked and drained |
Directions:
1. In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes.
2. Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with spaghetti. Yield: 14 servings.
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