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Andrea’s Vegetarian Spaghetti Sauce

This recipe makes a large pot of sauce, which Andrea freezes in meal size containers.

Ingredients

  • 1 large onion, diced
  • 5 cloves garlic, diced
  • 3 ribs celery, diced (optional)
  • 1 lb. mushrooms, sliced (if your kids don’t like these, dice them)
  • 2 lbs. zucchini or other summer squash, diced
  • optional: 1 lb. ground beef, cooked
  • 3 15 oz. cans tomato sauce
  • 2 15 oz. cans tomatoes, diced in juice
  • 1 cup water
  • 1/2 cup red wine
  • 1 Tablespoon sugar
  • 1 Tablespoon dried oregano (sub lots of chopped fresh)
  • 1 teaspoon dried thyme (sub lots of chopped fresh)
  • 3 bay leaves
  • 1 teaspoon dried basil (sub lots of chopped fresh)
  • 1 teaspoon fennel seed
  • 1/2 teaspoon pepper
  • 1/4 cup dried parsley (sub 1 bunch fresh, chopped)

Directions

  1. In a large stockpot, cook onion, garlic and celery in olive oil until soft, about 5 minutes. Add cans of tomatoes.
  2. Add spices, water and wine. Add mushrooms and zucchini. Let sauce simmer on low 2-3 hours, stirring.
  3. occasionally.
  4. This makes a huge amount. Freeze leftovers in meal size containers. Serve over whole wheat pasta or spaghetti squash.
Source: Andrea Chavez

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