Recipe by GAIAS1
"This is sooooo good! It's a slow cooked, meatless spaghetti sauce with TONS and TONS of vegetables, and its just sooooo good! Enjoy!"
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roma (plum) tomatoes
2 (6 ounce) cans
white onion, chopped
green bell pepper, chopped
red bell pepper, chopped
1 (8 ounce) package
fresh mushrooms, sliced
1 (15 ounce) container
This was an excellent recipe until we added the
cheese. With all the fresh veggies it tasted wonderful as it was cooking. When we added the ricotta it was terrible. We made it again and just served the fresh sauce on pasta, it was great!
After hours of cooking this turned out horrible. There are 4 adults and 2 children at my table and none of them liked it.
This recipie was very good. If you substitute a tsp of crushed, dried red peppers for the fresh red peppers, it gives the sauce a serious kick. This sauce also freezes quite well.
very good but a little too chunky for the little ones! I put it in a blender to make it a little smoother.
Was looking for a good, chunky meatless pasta sauce and this was pretty good. After reading reviews, skipped the ricotta. I also added lots of fresh basil and a couple of diced carrots.
Very good! I left the ricotta cheese out and add that to the sauce on the noodles. It makes a lot; there are several containers in the freezer ready to reheat for a quick meal.
Lacked salt and the amount of tomato paste tended to give it somewhat of a bitter taste. Good base recipe, but would tweak it. Be careful if using a crockpot to be sure & check after 5-6 hours. Sauce may start to burn after 6 hours depending on your crockpot.
I too left out the Ricotta..and the brown sugar...Fabulous sauce, I will be making/freezing this all the time.
* Percent Daily Values are based on a 2,000 calorie diet.
The Very Best Spaghetti Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 100
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