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Versatile Spaghetti Sauce

Submitted by Mothra

YIELD

1 batch

PREP

25 min

COOK

45 min

READY

70 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 267g (9.4 oz)

Amount per Serving

Calories 150 23% of calories from fat

% Daily Value *

Total Fat 4g 6%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 24mg 1%

Total Carbohydrate 9g 9%

Dietary Fiber 4g 17%

Sugars g

Protein 10g

Vitamin A 19% • Vitamin C 200%

Calcium 6% • Iron 10%

* based on a 2,000 calorie diet How is this calculated?

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