Ingredients1 h 25 m servings
- In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve over spaghetti.
ReviewsRead all reviews 8
Fantastic sauce recipe! I made the full amount of sauce and froze what I didn't use for later use. I love vegetable laden sauces, and this one is a winner!
This is the best sauce I have ever made. I make this when I am cleaning out my vegetable bin in the fridge. I've put in squash, sweet potatoes spinach, green beans.. (not all at once) I swear ...
So good! I've made homemade spaghetti sauce for years and decided to try this one because I wanted to add some of the veggies from my CSA basket. This was better than any sauce I've made over th...
This is a wonderful and hearty recipe! Instead of cooking it on the stove, I sauteed the veggies in oil, added everything to a slow cooker, and left it there all day. I turned out fabulous! All ...
Even my meat loving husband liked this sauce, it was refreshing and with all those vegetables you didn't miss the meat. I did cut the recipe in half and it was still quite a bit, I also used fre...
this was wonderful! Even my spaghetti-hating, tomato-hating husband liked it. Absolutely a keeper :)