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Meatless Spaghetti Sauce -- e-w

Source of Recipe

Adapted from - Light & Tasty Annual Recipes 2002 � B. Emery; Huntington Beach, CA
Meatless Spaghetti Sauce
Serves: 10

2 c. diced onions
2 c. diced green peppers
1 c. diced celery
2 garlic cloves, minced
1 T. canola � or � olive oil

4 c. diced fresh tomatoes
2 c. sliced fresh mushrooms
1 15-oz. can tomato sauce
1/2 c. burgundy � or � water
2 T. sugar
1 T. red wine vinegar � or � cider vinegar
2 T. minced fresh basil � or � 2 tsp. dried basil
1 T. fresh oregano � or � 1 tsp. dried oregano
1 T. minced fresh parsley
1 bay leaf
1/4 tsp. salt
1 tsp. dried rosemary crushed
1/4 tsp. pepper

10 c. hot cooked spaghetti

In large soup kettle or Dutch oven, saut� the first 4 ingredients in oil until tender. Add remaining sauce ingredients �except spaghetti�. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Discard bay leaf. Serve over spaghetti.

3/4 c. sauce with 1 c. spaghetti equals: 320 calories�3 gm fat (trace saturated)�0 cholesterol�359 mg sodium�63 gm carbohydrate�7 gm fiber�11 gm protein +++EXC: 2-1/2 starch�2-1/2 vegetable�1 lean meat +++WWP: 5