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Oct 042012

All Veggie Spaghetti Sauce

Since it’s Vegetarian Month, this recipe is a delightful combination of fresh vegetables added  into a tomato based sauce and seasoned with Italian herbs. It’s a great recipe for those who who shun eating meat and a great change for those of us who still like our steak and burgers!

Ragu has nothing on this one!

  • 3 tbsp olive oil
  • 1 cup diced bell pepper
  • 1 cup sliced carrots
  • 1 cup chopped sweet onion
  • 1 cup halved and sliced zucchini
  • ½ cup small broccoli florets
  • ½ cup small cauliflower florets
  • 2 large cloves of garlic, minced
  • 1 can ( 14-1/2 oz) whole tomatoes
  • 2 can ( 6 oz each) tomato paste
  • 2 cups water
  • 1 tbsp parsley flakes, crushed
  • 1 teas dried basil, crushed
  • 1 teas dried oregano, crushed
  • 1 teas salt
  • 1 teas sugar
  • ¼ teas fresh ground pepper
  1. In a large Dutch oven, heat oil and saute the next 7 ingredients until onion is transparent in color.
  2. Stir in the remaining ingredients, bring to a boil, reduce heat and simmer for one hour.
  3. Serve over your favorite pasta.


Don’t forget a nice tossed salad and lotsa garlic bread………..enjoy!

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