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The Very Best Spaghetti Sauce

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!"

Rate/Review | Read Reviews (11)

Prep Time:
30 Min

Cook Time:
6 Hrs 30 Min

Ready In:
7 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

18 roma (plum) tomatoes
2 (6 ounce) cans tomato paste
1/2 cup butter
4 cloves garlic, minced
5 bay leaves
1 large white onion, chopped
1 large zucchini, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 tablespoons dried oregano
1 tablespoon Italian seasoning
2 teaspoons chili powder
1/4 cup brown sugar
1 (15 ounce) container ricotta cheese

Directions

Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.
Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.
Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.