Welcome to Monday's Munchies! Every Monday, one AWEteam member shares one of their recipes with the world! This week, Debi, from OneHeartJewelry, shares with us her recipe for spaghetti sauce! Debi tells me she has been making this sauce for many years, tweaking as the years go by. When it's simmering, the mailman tells her it smells just like an Italian Bistro! One word of caution: I don't recommend wearing white when making sauce!
Here's what Debi has to say about her recipe:
What I love is all the veggies included, but it doesn't feel like you are really eating them, which is perfect for moms with kids that won't eat veggies.
I tried to use my large crockpot, to make it simpler, but it wasn't quite big enough. You're best bet is to use a large soup pot. This is a thick, not watery sauce.
Homemade Spaghetti Sauce, Vegetarian style
For a crowd or freeze into dinner portions. Sauce freezes well! You'll always have some on hand when you don't know what to make for dinner!
Makes about 14-16 Cups
4- 28oz crushed tomatoes (I like Muir Glen)
1- 6oz. tomato paste
4 T. minced garlic (fresh or jar is ok)
1 big red onion, chopped fine
2 stalks of celery, chopped fine
2 big carrots, diced
1 green pepper, chopped fine
½ lb mushrooms, chopped fine
(can sub yellow squash, zucchini etc)
1/8 C. red cooking wine (don't have to use)
Saute garlic & veggies in large heavy pot. Add the cooking wine and simmer for a few minutes, before adding tomato products & the spices below.
2 bay leaves
2 T. parsley
1 T. oregano
2 t. basil
1 t. sugar
1 t. garlic powder
1 t. fennel seed
1 t. salt
1 t. black pepper
dash red cayenne pepper
Barely bring to a boil, then simmer, covered, for about 2-3 hours or so. Stir every so often. REMOVE bay leaves before serving.