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