Spagetti sauce bulgar (vegetarian)

Yield: 1 Servings

Measure Ingredient
x Water for saute (or your
Favorite, but compatible
Sub )
1.00 cup Chopped onion
2.00 Cloves garlic, minced
1.00 can Chopped peeled tomatoes,
With liquid (14oz)
1.00 can Tomatoe sauce (8oz)
1.00 tablespoon Parsley
1.00 Bay leaf
½ teaspoon Oregano
¼ teaspoon Sugar
¼ teaspoon Salt
⅛ teaspoon Pepper
1.00 cup Cooked bulgur

In 3qt pan, saute onion and garlic. Stir in tomatoes, sauce, and spices. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes. Discard bay leaf, stir in bulgur and serve over your favorite pasta, or spagetti squash.

Posted by Posted by Posted by Posted by Posted by "Rob Ryerson" <RYERSONRA@...> to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol Gelles

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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