The Very Best Spaghetti Sauce

The Very Best Spaghetti Sauce

14
GAIAS1 0

"This is sooooo good! It's a slow cooked, meatless spaghetti sauce with TONS and TONS of vegetables, and its just sooooo good! Enjoy!"

Ingredients

7 h {{adjustedServings}} servings 193 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

14
  1. 16 Ratings

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This was an excellent recipe until we added the cheese. With all the fresh veggies it tasted wonderful as it was cooking. When we added the ricotta it was terrible. We made it again and jus...

After hours of cooking this turned out horrible. There are 4 adults and 2 children at my table and none of them liked it.

This recipie was very good. If you substitute a tsp of crushed, dried red peppers for the fresh red peppers, it gives the sauce a serious kick. This sauce also freezes quite well.