Meatless spaghetti
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 | Cubes | |
| 1 | cup | Hot water |
| 1 | Jar sliced mushrooms -- 6 oz | |
| Drained | ||
| 1 | can | Tomatoes -- 28 oz diced |
| 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 & |
| Drained | ||
| Beef bouillon | ||
Directions
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