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Vegetable Spaghetti Sauce

 
Vegetable Spaghetti Sauce
30

This delicious spaghetti sauce is loaded with heart healthy ingredients. After trying this sauce, you will always skip the store-bought ones.

Yield

6

servings

Prep

30

min

Cook

45

min

Ready

90

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 x white wine
dry
*
2 each carrots
sliced thin
1 each sweet red bell peppers
large, chopped
1 each green bell peppers
large, chopped
1 cup cauliflower florets
chopped
1 each celery stalks
chopped
1 each onions
large, chopped
1 cup broccoli florets
chopped
1 x garlic
lots! Minced
*
2 each tomatoes
48 ounce cans, ground
2 each tomato paste
cans
*
1 x basil
fresh best
*
1 x rosemary leaves
pulverized
*
1 x oregano
not too much
*
1 x cilantro
or Italian parsley
*
1 x red wine
dry, full bodied
*
1 x salt
*
1 x black pepper
*
1 x red pepper flakes
or hot sauce, to taste
*

Directions

Have all the vegetables ready to cook - chopped and in containers.

Pour about 1 oz of white wine in a large lined pot.

When wine is boiling, dump in carrots and stir vigorously.

Allow bottom to become a little dry then add a small amount of wine.

Continue until carrots begin to soften then add each of the other ingredients in turn until all are in pot.

Add small amounts of wine as necessary, but allow bottom to become somewhat dry without burning.

Remember to keep STIRRING! Add the garlic last but allow to cook for only about 30 seconds.

After all vegetables are in pot, add tomatoes and tomato paste.

It is possible to buy GROUND canned tomatoes, if not, no big loss.

Wash out cans with a quantity of red wine and add to pot.

Add basil, rosemary - ground in spice mill, a little oregano, the cilantro, chicken base - or bouillon cubes - black pepper and red pepper flakes, stir cover pot and turn heat down until sauce is barely boiling.

Cook until vegetables are tender and then run through food mill to puree.

Return to pot. Bring barely to boil, adjust seasonings, cover and heat for about one half hour.

Pour over your pasta.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 407% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 4g
Vitamin A 97% Vitamin C 113%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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