Prep 20 mins
Cook 1 hr 10 mins
This is an extremely versatile spaghetti sauce that is great for using up your garden's bounty (or maybe your supermarket splurge?). The recipe makes a huge batch, which can be easily frozen and saved for future meals. Feel free to add in new veggies (sometimes I use mushrooms or zucchini instead of squash) or spices. *Cook time includes 1 hour of unwatched simmering*
- 4 cups yellow squash, sliced
- 3 medium carrots, coarsely chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup bell pepper, chopped (any variety or mix of varieties)
- 4 -8 garlic cloves, minced
- 1⁄4 cup oil (canola or vegetable)
- 86 ounces crushed tomatoes (either fresh or canned)
- 1 (12 ounce) can tomato paste
- 1 cup broth (beef, chicken or vegetable)
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 1⁄2 teaspoons brown sugar (or 1 packet Splenda or Truvia)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2-1 cup parmesan cheese, grated
- In Dutch oven (or REALLY big pot), saute first six vegetables in the oil until tender.
- Add the ten remaining ingredients.
- Bring to a boil. Reduce heat; cover and simmer for 1 hour.