Home Dish Mike's Garden Vegetable Meatless Spaghetti Sauce

Mike's Garden Vegetable Meatless Spaghetti Sauce

Introduce

Chef :

MMOBRIEN

Mike's Garden Vegetable Meatless Spaghetti Sauce

If you're anything like me - the day after Taco and Greek dinner nights there's always leftover chopped vegetables. So what do you do with them? As per my tiny culinary students, you make one delicious super hearty spaghetti red sauce. Serve with pasta or use as a dipping sauce for garlic parmesan bread. Excellent work kiddos! Way to get your Italian on!

Ingredient

1/3 Cup

Fresh Chopped Basil Leaves

1/2

Chopped White Onion

t2 Chopped Red Onion

Chopped Tomatoes

1/2

Chopped Green Bell Pepper

1/2

Chopped Yellow Bell Pepper

1 Can

Drained Large Black Olives [halved]

2 Cups

Drained Artichoke Hearts [in seasoned oil]

1 Cup

Sliced Mushrooms

1/3 Cup

Chopped Fresh Parsley

as needed

Garlic Olive Oil [to coat pot]

2 (24 oz)

Cans Tomato Sauce [your favorite brand]

1/4 Cup

Roasted Garlic [with sun dried tomatoes]

1 Can

Tomato Paste

1/3 Cup

Quality Deep Red Wine

1/3 Cup

Shredded Parmesan Romano Cheese

3 tbsp

Granulated Sugar

1 tbsp

Baking Soda Powder [added last at high boil]

1 tsp

Oregano

1/2 tsp

Fennel Seed

1/2 tsp

Crushed Bay Leaves

1/2 tsp

Red Pepper Flakes

as needed

Shredded Mozzarella [to top]

Cooking instructions

* Step 1

Add all chopped vegetables to your pot. Lightly sauté until onions and peppers are translucent.

* Step 2

Add everything in your Tomato Sauce section. Simmer for 30+ minutes.

* Step 3

We usually have homemade jarred roasted garlic with sun dried tomatoes on hand in the fridge. It works great with just about any dish. If interested, see my recipes under Roasted Garlic.