Vegetable Spaghetti Sauce

Name: Vegetable Spaghetti Sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 cups, 6 serving(s)
Ingredients: 1 tablespoon vegetable oil; 3 cups finely chopped zucchini; 1 cup chopped onion; 1/2 cup finely chopped carrot; 2 garlic cloves, minced; 28 ounces tomatoes; 8 ounces tomato sauce; 8 ounces mushroom stems and pieces; 2 teaspoons dried oregano; 1 1/2 teaspoons dried basil; 1 teaspoon salt; 1/4 teaspoon pepper

(3)

Recipe by internetnut

I have not tried this recipe. I got it from Cornell Cooperative Extension. You'll be amazed at how many uses you will find for this inexpensive vegetarian sauce. Use it for lasagna, as a sauce over chicken,or with ground beef as a traditional sauce for spaghetti. The sauce freezes well.

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READY IN: 2hrs 20mins

SERVES: 6

YIELD: 6 cups

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon vegetable oil
3

cups finely chopped zucchini
1

cup chopped onion
¹⁄₂

cup finely chopped carrot
2

garlic cloves, minced
28

ounces tomatoes
8

ounces tomato sauce
8

ounces mushroom stems and pieces
2

teaspoons dried oregano
1 ¹⁄₂

teaspoons dried basil
1

teaspoon salt
¹⁄₄

teaspoon pepper

DIRECTIONS

In a large saucepan, heat oil over medium-high heat.
Add zucchini, onion, carrot, and garlic.
Cook for 10 minutes or until onions are tender.
Stir frequently.
Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.

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