Sensational Meatless Spaghetti Sauce
- Yield 6 to 8 servings
A classic red sauce that you can put on the stove late in the afternoon and get other things done while it's cooking.
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
- 1 teaspoon minced garlic
- 1/4 cup chopped parsley
- 1 green bell pepper, seeded and chopped
- 1 pound 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
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1/2 cup dry red wine
- 1 tablespoon dried basil
- 2 bay leaves
- 1 (16-ounce) package spaghetti
- Grated Parmesan cheese (optional)
- 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.
- 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.