Sensational Meatless Spaghetti Sauce

  • Yield: 6 to 8 servings

This sauce reheats and freezes beautifully, so feel free to make a big batch the day before you need it, and be sure to put some in the freezer for another day.


1 onion, chopped
1teaspoon minced garlic
1/4cup chopped parsley
1 green bell pepper, seeded and chopped
1pound fresh mushrooms, chopped
2 (6-ounce) cans no-salt-added tomato paste
1 (28-ounce) can no-salt-added whole Italina tomatoes, chopped, with liquid
1 (15-ounce) can no-salt added tomato sauce
1cup water
1tablespoon Worcestershire sauce
1tablespoon sugar
1/2cup dry red wine
1tablespoon dried basil
2 bay leaves
1 (16-ounce) package spaghetti
Grated Parmesan cheese (optional)


  1. In a large, heavy pot coated with nonstick cooking spray, saute onion and garlic over medium heat until tender, about 5 minutes. Add parsley, green pepper, mushrooms, tomato paste, tomatoes, tomato sauce, water, Worcestershire sauce, sugar, wine, basil and bay leaves. Simmer over low heat for at least 1 hour. It can simmer longer.
  2. Cook spaghetti according to package directions, omitting any oil and salt. Drain and serve with sauce, from which bay leaves have been removed and discarded. Sprinkle with Parmesan cheese, if desired.

Nutritional Info *per serving

  • Calories 334
  • Fat 2g
  • Saturated Fat .3g
  • Cholesterol 0mg
  • Sodium 83mg