Vegetable Spaghetti Sauce

"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
6 cups




  • 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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  1. StacyMD187373
    Love that this is full of vegetables. Unfortunately my toddler son won't eat it, but DH and I liked it. Got distracted by said son and forgot to add the salt and pepper. Had to add more spices, added another can of tomatoes and a full 15 oz can of tomato sauce. Also had to puree it up so DH wouldn't know about the veggies ;) Made for Zaar Cookbook Tag.
  2. KeleKooks
    I also added finely chopped green pepper and a bay leaf, and some dried parsley at the end. Sprinkled with parmesian cheese. Yummy! Thank You!
  3. erobbins4
    This has to be the most amazing spaghetti sauce I have ever had. No one knew what was in it. I used it in what my husband and I decided was by far the best darn lasagna I had ever made. I made a few minor changes, first I doubled the recipe since I needed to make two lasagnas. I sauted the onion and a green pepper with a pound each of Italian sausage and ground beef that I drained well. This was sprinkled over the lasagna as my pot wasn't large enough for a double batch of sauce plus the meat. I used 8 small zuchinni and about half a 1 lb bag of baby carrots. I used a food processor to take all of the vegetables to right before the liquified stage so they were very finely chopped. I used 2 28 oz can of crushed tomatoes and a 15 oz can of tomato sauce. I was originally concerned about the lack of tomato paste, but it is fine and the sauce thickens nicely. I did not add the mushrooms as I didn't think I would be able to hide those from my daughter. I added some more oregano and basil and couple of tablespoons of brown sugar to cut some of the acidity of the tomatoes. I didn't need to add as much sugar as I normally would, I assume this is from the vegetables I added. Even using low fat mozzarella and ricotta in the lasagna ended up tasting very rich and like we should feel guilty eating it. Great recipe!


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