GARDEN-FRESH SPAGHETTI

Garden-Fresh Spaghetti image

This thick pasta sauce with fresh-from-the-garden flavor is chock-full of peppers, mushrooms, carrots and onion. "It makes a big batch, so you'll have plenty to serve over spaghetti with leftovers for other meals," observes Sue Yaeger from Boone, Iowa.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 15 cups sauce.

Number Of Ingredients 19

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Ingredients

4 cups sliced fresh mushrooms
3 medium carrots, coarsely chopped
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepepr
1/4 cup canola oil
4 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
2 cans (15 ounces each) tomato sauce
1 can (12 ounces) tomato paste
1 cup beef broth
2 teaspoons dried basil
2 teaspoons dried oregano
1-1/2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Parmesan cheese
Hot cooked spaghetti

Steps:

In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti.

Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 271mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.