Versatile spaghetti sauce #1

Yield: 16 Servings

Measure Ingredient
1 \N Onion; chopped & sauteed in
1 tablespoon Olive oil
2 \N Cloves garlic; chopped & sauteed
1 quart Tomatoes; blended till smooth in a blender
1 tablespoon Oregano
1 tablespoon Basil
½ cup Celery; chopped
1 \N Zucchini; shredded
1 cup Mushrooms; sliced
½ \N Green bell pepper; chopped
\N \N Whole wheat spaghetti
1 \N Whole-wheat pizza crust
\N \N Basic sauce plus
\N \N Sliced mushrooms
\N \N Peppers
\N \N Onion
\N \N Fresh tomato
\N \N Pepperoni
\N \N Whatever else you like

BASIC SAUCE

SPAGHETTI VARIATION

PIZZA VARIATION

Date: Sun, 14 Apr 1996 16:47:32 -0400 From: Wendy Lockman <wlockman@...> 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.

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