Versatile Spaghetti Sauce
Yield
1 batchPrep
25 minCook
45 minReady
70 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basic sauce | |||
| 1 | each |
onions
chopped and sauteed |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cloves |
garlic
chopped and sauteed |
|
| 1 | quart |
tomatoes
blended till smooth in a blender |
*
|
| 1 | tablespoon |
oregano
|
|
| 1 | tablespoon |
basil
|
|
| Spaghetti variation | |||
| ½ | cup |
celery
chopped |
|
| 1 | each |
zucchini
shredded |
|
| 1 | cup |
mushrooms
sliced |
|
| ½ | each |
green bell peppers
chopped |
|
| 1 | package |
spaghetti
whole wheat |
*
|
| Pizza variation | |||
| 1 | each |
pizza shell
whole wheat |
*
|
| 1 | can |
sauce
basic plus |
* |
| 3 | ec |
mushrooms
sliced, or to taste |
*
|
| 1 | each |
sweet bell peppers
any kind, to tase |
|
| 1 | each |
onions
or to taste |
|
| 2 | each |
tomatoes
to taste, fresh |
|
| 1 | cup |
pepperoni
or to tase, whatever else you like |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basic sauce | |||
| 1 | each |
onions
chopped and sauteed |
|
| 15 | ml |
olive oil
|
|
| 2 | cloves |
garlic
chopped and sauteed |
|
| 0.9 | l |
tomatoes
blended till smooth in a blender |
*
|
| 15 | ml |
oregano
|
|
| 15 | ml |
basil
|
|
| Spaghetti variation | |||
| 118 | ml |
celery
chopped |
|
| 1 | each |
zucchini
shredded |
|
| 237 | ml |
mushrooms
sliced |
|
| 0.5 | each |
green bell peppers
chopped |
|
| 1 | package |
spaghetti
whole wheat |
*
|
| Pizza variation | |||
| 1 | each |
pizza shell
whole wheat |
*
|
| 1 | can |
sauce
basic plus |
* |
| 3 | ec |
mushrooms
sliced, or to taste |
*
|
| 1 | each |
sweet bell peppers
any kind, to tase |
|
| 1 | each |
onions
or to taste |
|
| 2 | each |
tomatoes
to taste, fresh |
|
| 237 | ml |
pepperoni
or to tase, whatever else you like |
*
|
Directions
To make the basic sauce, combine and simmer ingredients for 15 minutes.
To make the spaghetti variation, add celery, zucchini, mushrooms and green pepper to the basic sauce; cook until vegetables are tender.
Serve over whole wheat spaghetti.
To make the pizza variation, top a whole-wheat pizza crust with basic sauce; add remaining ingredients.
Bake at 450 F, until done.
