Grandma's Not-So-Secret Spaghetti Sauce

vegan mom's Note:

I've enjoyed this recipe and it's many variations my whole life. Now it's time to share it with the world. You can add or subtract veggies to your liking.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 12

• 1 (12 ounce) bag frozen vegetarian ground beef (Boca Meatless Ground Crumbles)
• 3 garlic cloves, crushed
• 1 medium onion, chopped
• 1 green pepper, chopped
• 1 (8 ounce) package sliced baby bella mixed mushrooms
• 2 (15 ounce) cans tomato sauce
• 2 (12 ounce) cans tomato paste
• 1 (3 7/8 ounce) can pitted and sliced ripe black olives, rinsed and drained (this is drained weight)
• 1 bay leaf
• 2 (1 3/8 ounce) envelopes spaghetti sauce mix (Thick & Zesty)
• 3 cups water
• 1 tablespoon sugar
• 1 teaspoon oregano

Directions:

1. In a large soup pot, saute the burger crumbles, garlic, onion, green pepper and mushrooms in a bit of oil until vegetables are soft.
2. Add the rest of the ingredients and bring to a low boil, cover and simmer 1 1/2 hours stirring often.