Versatile spaghetti sauce
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Onion, chopped & sauteed in |
| 1 | tablespoon | Olive oil |
| 2 | eaches | Garlic cloves, chopped & sauteed |
| ½ | cup | Celery, chopped |
| 1 | each | Zucchini, shredded |
| 1 | cup | Mushrooms, sliced |
| 1 | each | Whole-wheat pizza crust |
| Basic Sauce plus | ||
| Sliced mushrooms | ||
| Peppers | ||
| 1 | quart | Tomatoes, blended till smooth in a blender |
| 1 | tablespoon | Oregano |
| 1 | tablespoon | Basil |
| ½ | each | Green bell pepper, chopped |
| Whole wheat spaghetti | ||
| Onion | ||
| Fresh tomato | ||
| Pepperoni | ||
| Whatever else you like | ||
Directions
BASIC SAUCE
SPAGHETTI VARIATION
PIZZA VARIATION
To make the Basic Sauce, combine and simmer ingredients for 15 minutes.
To make the Spaghetti Variation, add celery, zucchini, mushrooms and green pepper to the Basic Sauce; cook until vegetables are tender.
Serve over whole wheat spaghetti.
To make the Pizza Variation, top a whole-wheat pizza crust with Basic Sauce; add remaining ingredients. Bake at 450F. until done.
Adapted from Cathy Gileadi/Woodland Hills in "The Herb Companion" August/September, 1989. Posted by Cathy Harned.