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

  1. 1
    In large saucepan, or a Dutch oven, saute garlic, celery and onion in oil until tender.
  2. 2
    Add zucchini, green pepper and olives; saute for 2 to 3 minutes.
  3. 3
    Dissolve bouillon in water; add to vegetables.
  4. 4
    Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over spaghetti.
  5. 5
    Yields 14 servings.

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