Andrea's Vegetarian Spaghetti Sauce - Talley Farms Box

Ingredients

• Dinner
• 1 large onion, diced
• 5 cloves garlic, diced
• 3 ribs celery, diced (optional)
• 1 lb. mushrooms, sliced (if your kids don’t like these, dice them)
• 2 lbs. zucchini or other summer squash, diced
• optional: 1 lb. ground beef, cooked
• 3 15 oz. cans tomato sauce
• 2 15 oz. cans tomatoes, diced in juice
• 1 cup water
• 1/2 cup red wine
• 1 Tablespoon sugar
• 1 Tablespoon dried oregano (sub lots of chopped fresh)
• 1 teaspoon dried thyme (sub lots of chopped fresh)
• 3 bay leaves
• 1 teaspoon dried basil (sub lots of chopped fresh)
• 1 teaspoon fennel seed
• 1/2 teaspoon pepper
• 1/4 cup dried parsley (sub 1 bunch fresh, chopped)
• In a large stockpot, cook onion, garlic and celery in olive oil until soft, about 5 minutes. Add cans of tomatoes.
• Add spices, water and wine. Add mushrooms and zucchini. Let sauce simmer on low 2-3 hours, stirring.
• occasionally.
• This makes a huge amount. Freeze leftovers in meal size containers. Serve over whole wheat pasta or spaghetti squash.
• Celery , Garlic , Mushrooms , Onions , Zucchini
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