Garden Fresh Spaghetti
Ingredients
- 4 cups fresh mushrooms, sliced ⓘ
- 3 medium carrots, coarsely chopped ⓘ
- 1 cup celery, chopped ⓘ
- 1 cup onion, chopped ⓘ
- 1/2 cup green pepper, chopped ⓘ
- 1/2 cup sweet red pepper, chopped ⓘ
- 4 garlic cloves, minced ⓘ
- 1/4 cup vegetable oil ⓘ
- 56 ounces crushed tomatoes ⓘ
- 30 ounces tomato sauce ⓘ
- 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 parmesan cheese, grated ⓘ
Instructions
- In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers, and garlic.
- Add the next 10 ingredients and bring to a boil.
- Reduce heat and cover. Simmer for 1 hour.
- Serve over spaghetti.
Nutrition & Diet Analysis (per serving)
677
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).