Zutaten für Vegetable Spaghetti Sauce
- Vegetable Oil
- 1 medium zucchini, diced
- 1 medium onion, chopped
- 1 medium carrot, diced
- Garlic Cloves
- 28 ounces canned tomatoes
- Tomato Sauce
- Mushroom Stems And Pieces
- Dried Oregano
- Dried Basil
- Salt
- Pepper
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Zubereitung von Vegetable Spaghetti Sauce
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat.
- Add 1 medium zucchini (diced), 1 medium onion (chopped), 1 medium carrot (diced), and 2 cloves garlic (minced).
- Cook for 10 minutes, stirring frequently, until onions are tender.
- Crush 28 ounces canned tomatoes by hand or with a potato masher.
- Add crushed tomatoes, 1 (14.5 ounce) can tomato sauce, 8 ounces cremini mushrooms (sliced), 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the cooked vegetables.
- Cover and simmer for 2 hours, or until the sauce has thickened, stirring occasionally.
- **For Beef and Vegetable Sauce Variation:** Brown 1/2 pound lean ground beef in a separate skillet until crumbly. Drain excess fat before adding to the cooked vegetable sauce in step 5. Continue with step 6.
- Serve over your favorite pasta, with chicken, or as a lasagna filling. Makes 8 servings.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
34g
Fat
2g
Carbs
5g
