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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A new variety of traditional spaghetti with my mother's ingredients, except for the hamburger. Today, we're using tofu crumbles instead of meat. For a low-carb alternative, serve over steamed spaghetti squash, spinach or your favorite julienne vegetables. Ingredients:
1 (28 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
1 (8 ounce) can tomato sauce |
2 cups celery, diced |
2 cups sliced mushrooms |
1 cup onion, chopped |
1 cup bell pepper, chopped |
3 garlic cloves, chopped |
1 teaspoon dry basil |
1 teaspoon dry oregano |
2 tablespoons olive oil |
1 (10 ounce) package tofu crumbles |
3 ounces parmesan cheese |
Directions:
1. Heat olive oil in large pot. Saute garlic, onion, celery, green pepper, mushrooms, tofu crumbles and spices in oil.
2. Add tomatoes, tomato paste and tomato sauce and bring to boil.
3. Simmer on low heat for one hour.
4. Serve over whole wheat pasta, steamed spaghetti squash, spinach or your favorite julienne vegetables.
5. Top with grated parmesan cheese.
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