The Very Best Spaghetti Sauce recipe

All Recipes Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Ingredients

18 roma (plum) tomatoes
2 (6 ounce) cans tomato paste
½ cup butter
4 cloves garlic, minced
5 bay leaves
1 large white onion, chopped
1 large zucchini, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 tablespoons dried oregano
1 tablespoon Italian seasoning
2 teaspoons chili powder
¼ cup brown sugar
1 (15 ounce) container ricotta cheese

Nutrition Info

192.8 calories
carbohydrate: 19.1 g
cholesterol: 31.3 mg
fat: 11.2 g
fiber: 4.1 g
protein: 7.4 g
saturatedFat: 6.7 g
servingSize: -
sodium: 335.2 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.

  2. Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions, saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.

  3. Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.

Recipe Yield

12 servings

Recipe Note

This is sooooo good! It's a slow cooked, meatless spaghetti sauce with TONS and TONS of vegetables, and its just sooooo good! Enjoy!

Do you like the recipe? Share this tasty recipe!