Vegetarian Spaghetti Sauce

By krystallondon

This is one of my favourite sauces. Fresh spinach in this sauce tastes great, and if you serve it over lentil pasta, you will balance your complex carbs.

Ingredients

• 1 large red onion, chopped
• 1 large red bell pepper, chopped
• 1 large zucchini, chopped
• 3 cloves garlic, minced
• 2 stalks celery, chopped
• 1 small eggplant, chopped
• 1 (14 oz) can tomato sauce
• 1 (6 oz) can tomato puree
• 8 ounces sun-dried tomatoes, chopped
• 1/2 cup vegetable broth
• 1/2 teaspoon freshly ground pepper
• 2 bay leaves
• 1 tablespoon fresh basil
• 2 tablespoons dried oregano

Preparation

Step 1

1. Over medium heat, saute all vegetables until soft, about 10 minutes. Add the tomato sauce, tomato paste, sun-dried tomatoes, vegetable broth, pepper, and herbs. Simmer for 1 hour. Remove bay leaves.

2. Serve over rice or noodles.

I prefer to cook this sauce longer so the flavours blend together well.

Nutritional analysis per serving
75.36 calories, .85g fat (10% of calories from fat), 2.73 g protein, 15.03 g carbohydrate, 0.21 mg cholesterol, 428.90 mg sodium