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Garden-Fresh Spaghetti

By: Sue Yaeger  
"This thick pasta sauce with fresh-from-the-garden flavor is chock-full of peppers, mushrooms, carrots and onion. 'It makes a big batch, so you'll have plenty to serve over spaghetti with leftovers for other meals,' observes Sue Yaeger from Boone, Iowa."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 74 people have saved this

Prep Time:
25 Min
Cook Time:
1 Hr
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 30 servings
 

Ingredients

  • 4 cups sliced fresh mushrooms
  • 3 medium carrots, coarsely chopped
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 4 garlic cloves, minced
  • 1/4 cup vegetable oil
  • 2 (28 ounce) cans crushed tomatoes
  • 2 (15 ounce) cans tomato sauce
  • 1 (12 ounce) can tomato paste
  • 1 cup beef broth
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup grated Parmesan cheese
  • Hot cooked spaghetti

Directions

  1. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2008 by MOLLE888 Supporting Member (Click to learn more about Supporting Membership)
Fantastic sauce recipe! I made the full amount of sauce and froze what I didn't use for later... MORE

 
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