Veggie Spaghetti Sauce with Ricotta recipe

[Guest guest]

I didn't believe my girlfriend when she gave me this recipe.

I had to try it, it is the best. You can use this sauce for a baked pasta

dish also. The vegetables and cheese are already in it. All you need is a

little Parmesan over the top. Sauce can be simmered in a slow cooker.

 

Veggie Spaghetti Sauce with Ricotta

 

18 roma tomatoes

2 (6 oz.) cans tomato paste

1/3 cup olive oil

5 bay leaves

4 - 5 cloves garlic, squeezed

1 large onion, chopped

1 large zucchini, chopped

1 red or green bell pepper, seeded and chopped

1 (8 oz.) package of mushrooms, sliced

2 tablespoons dried oregano

1 tablespoon Italian seasoning

2 teaspoons chili powder

1/4 cup turbinado or brown sugar

1 (15 oz.) container ricotta cheese

 

Bring large pot of lightly salted water to a boil. Add tomatoes and

cook for 10 minutes. Drain, rinse in cold water and remove the

skins.

Return tomatoes to the pot and mash them. Stir in tomato paste and

2 cups of water. Cover and simmer on low heat.

Meanwhile heat olive oil in a large skillet over medium heat. Saute garlic

and bay leaves for 1 minute, then stir in onions and saute until onions are

translucent. Stir in zucchini, bell pepper and mushrooms. Simmer and stir for

7 minutes.

Stir vegetables into tomato sauce, add oregano, Italian seasoning, chili

powder and brown sugar.

Simmer over a very low heat for 6 hrs. Remove bay leaves and stir in the

ricotta during the last 10 minutes.

Serve as spaghetti sauce or use to make a pasta casserole.

 

 

 

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