Total Time
1hr 30mins
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*

Ingredients Nutrition

Directions

  1. In Dutch oven (or REALLY big pot), saute first six vegetables in the oil until tender.
  2. Add the ten remaining ingredients.
  3. Bring to a boil. Reduce heat; cover and simmer for 1 hour.