Yield: 14 servings
Measure | Ingredient |
---|---|
6 \N | Cloves garlic -- minced |
1 cup | Chopped celery |
1 large | Chopped onion |
2 tablespoons | Cooking oil |
6 smalls | Zucchini -- chopped |
1 large | Green pepper -- chopped |
1 can | Olives -- 6 oz pitted ripe |
4 \N | Cubes |
1 cup | Hot water |
1 \N | Jar sliced mushrooms -- 6 oz |
\N \N | Drained |
1 can | Tomatoes -- 28 oz diced |
\N \N | Undrained |
2 cans | Tomato sauce -- 15 oz each |
1 can | Tomato paste -- 6 oz |
1 tablespoon | Brown sugar -- optional |
2 teaspoons | Dried basil |
2 teaspoons | Dried oregano |
2 teaspoons | Dried parsley -- flakes |
1 teaspoon | Salt -- optional |
½ teaspoon | Pepper |
2 pounds | Spaghetti -- cooked & |
\N \N | Drained |
\N \N | Beef bouillon |
In a large saucepan or a dutch oven, saute garlic, celery and onion in oil until tender. Add zucchini, green pepper and olives; saute for 2-3 min. Dissolve bouillon in water; add to begetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hr. stirring occasionally. Serve over spaghetti. Yield: 14 servings.
Recipe By : Taste Of Home