The Very Best Spaghetti Sauce

admin 26/04/20 Recipes


12 servings

Prep Time


Cook Time



18: roma (plum) tomatoes

2 (6 ounce) cans: tomato paste

1/2 cup: butter

4 cloves: garlic, minced

5: bay leaves

1 large: white onion, chopped

1 large: zucchini, chopped

1: green bell pepper, chopped

1: red bell pepper, chopped

1 (8 ounce) package: fresh mushrooms, sliced

2 tablespoons: dried oregano

1 tablespoon: Italian seasoning

2 teaspoons: chili powder

1/4 cup: brown sugar

1 (15 ounce) container: ricotta cheese


Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.

Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.

Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.


Calories: 193 kcal

Carbohydrates: 19.1 g

Cholesterol: 31 mg

Fat: 11.2 g

Fiber: 4.1 g

Protein: 7.4 g

Sodium: 335 mg

29 pepole already liked it!

Maybe you'll consider this interesting

Stuffed Zucchini Shells
City Chicken
No Bake Cookies VII
Nugget Pudding III
Pasta alla Igor
Japanese Style Deep Fried Shrimp

Leave a comment!