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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, sauté 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