Garden Fresh Spaghetti

AmyZoe's Note:

I needed to use up some tomatoes, and I decided to make spaghetti sauce to freeze for those recipes that call for already prepared spaghetti sauce. I chose this recipe because it's meatless, and I left out the parmesan cheese so it was as basic as possible. Recipe from Taste of Home/America's Best Church Supper Recipes and Sue Yaeger of Boone, Iowa.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 15

Yield: 15.0 cups

• 4 cups fresh mushrooms , sliced
• 3 medium carrots , coarsely chopped
• 1 cup celery , chopped
• 1 cup onion , chopped
• ½ cup green pepper , chopped
• ½ cup sweet red pepper , chopped
• 4 garlic cloves , minced
• ¼ cup vegetable oil
• 56 ounces crushed tomatoes
• 30 ounces tomato sauce
• 12 ounces tomato paste
• 1 cup beef broth
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 ½ teaspoons brown sugar
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup parmesan cheese , grated
• cooked spaghetti

Directions:

1. In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers, and garlic.
2. Add the next 10 ingredients and bring to a boil.
3. Reduce heat and cover. Simmer for 1 hour.
4. Serve over spaghetti.