The Very Best Spaghetti Sauce

admin 26/04/20 Recipes





Yield

12 servings

Prep Time

30

Cook Time

390



Ingredients

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


Directions

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.


Nutrition

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



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