Meatless spaghetti

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

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