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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."

Rate/Review | Read Reviews (7)

Prep Time:
25 Min

Cook Time:
1 Hr

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

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

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.