Vegetable Spaghetti Sauce
This delicious spaghetti sauce is loaded with heart healthy ingredients. After trying this sauce, you will always skip the store-bought ones.
Yield
6 servingsPrep
30 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| 237 | ml |
cauliflower florets
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | each |
onions
large, chopped |
|
| 237 | ml |
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.
