Meatless Spaghetti
20 ingredients
5 steps
Ingredients
- 6 garlic cloves, minced
- 1 c. celery, chopped
- 1 medium onion, chopped
- 2 Tbsp. oil
- 6 small zucchini, chopped
- 1 green pepper, chopped
- 1 (6 oz.) can ripe olives, drained and sliced
- 4 beef bouillon cubes
- 1 c. hot water
- 1 (6 oz.) jar mushrooms, drained
- 1 (28 oz.) can diced tomatoes, undrained
- 2 (15 oz. each) cans tomato sauce
- 1 (6 oz.) can tomato paste
- 1 Tbsp. brown sugar
- 2 tsp. dried basil
- 2 tsp. dried oregano
- 2 tsp. dried parsley
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 lb. spaghetti, cooked and drained
Directions
-
1In large saucepan, or a Dutch oven, saute garlic, celery and onion in oil until tender.
-
2Add zucchini, green pepper and olives; saute for 2 to 3 minutes.
-
3Dissolve bouillon in water; add to vegetables.
-
4Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over spaghetti.
-
5Yields 14 servings.
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