Garden-Fresh Spaghetti Sauce

By Dianewaldron

WRONG PICTURE.

Ingredients

• 4 cups sliced fresh mushrooms (=2-6oz presliced containers)
• 3 medium carrots, coarsley chopped
• 1 cup chopped celery (=3 stocks)
• 1 cup chopped onion
• 1/2 cup chopped green pepper > (2-5oz Tri pepper)
• 1/2 cup chopped sweet red pepper > (2-5oz Tri pepper)
• 4 garlic cloves, minced
• 1/4 cup vegetable oil
• 2 cans (28oz each) crushed tomatoes
• 2 cans (15oz each) tomato sauce
• 1 can (12 oz) tomatoe paste
• 1 cup beef broth
• 2 teaspoon dried oregano
• 1 1/2 teaspoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup parmesan cheese

Details

Servings 15

Preparation

Step 1

In a Dutch oven, saute the mushrooms, carrots, celery, onion, pepper and garlic in oil until tender. *Add the next 10 ingredients. bring to a boil. Reduce heat; cover and simmer for 1 hour.
OR
*After saute, put vegetables in crock pot. Add the next 10 ingredients. Cover, leave on HIGH 3-4 hours or LOW all day. Remove lid if sauce is too watery.