Meatless Spaghetti Sauce

[Guest guest]

Does anyone make spaghetti sauce now that it is pasta sauce and you can buy

relatively good pasta sauces in the grocery stores? I haven't made any for

a long time. kathleen

 

* Exported from MasterCook *

 

Meatless Spaghetti Sauce

 

Recipe By : Taste of Home's Light & Tasty, Premiere Issue 2001, p. 59

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups diced onions

2 cups diced green peppers

1 cup diced celery

2 garlic cloves -- minced

1 tablespoon olive or canola oil

4 cups diced fresh tomatoes

2 cups sliced fresh mushrooms

15 ounces canned tomato sauce

12 ounces canned tomato paste

1/2 cup burgundy wine or water

2 tablespoons sugar

1 tablespoon red wine vinegar or cider vinegar

2 tablespoons minced fresh basil

OR 2 teaspoons dried basil

1 tablespoon minced fresh oregano

OR 1 teaspoon dried oregano

1 tablespoon minced fresh parsley

1 bay leaf

1 teaspoon salt

1 teaspoon dried rosemary -- crushed

1/4 teaspoon pepper

10 cups hot cooked spaghetti

 

In a large soup kettle or Dutch oven, sauté the onions, green peppers,

celery and garlic in oil until tender. Add the tomatoes, mushrooms, tomato

sauce, tomato paste, wine or water, sugar, vinegar and seasonings. Bring

to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Discard bay

leaf. Serve over spaghetti. Yield: 10 servings.

 

Nutritional Analysis: One serving (3/4 cup sauce with I cup spaghetti)

equals 320 calories, 3 g fat (trace saturated fat), 0 cholesterol, 536 mg

sodium, 63 g carbohydrate, 7 g fiber, 11 g protein. Diabetic Exchanges:

2-1/2 starch, 2-1/2 vegetable, 1 lean meat.

 

 

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