1-1/2 Cups frozen seasoning blend (celery, pepper and onion) or 1-1/2 Cup fresh onion, pepper and ce
8 oz sliced white mushrooms
1 Tblsp minced garlic
1/3 Cup fresh basil
28 oz can crushed tomatoes with basil
28 oz can plain crushed tomatoes
2 Tblsp tomato paste
2 Cups unsalted vegetable broth
1/4 Cup Balsamic Vinegar
1 Tblsp Italian seasoning
1/4 to 1/2 tsp. crushed red pepper
1 tsp. kosher salt
1/2 tsp. pepper
thin spaghetti noodles
Instructions
Cut peeled carrots into 1/2 inch cubes Preheat large stockpot on
medium-high for 2-3 minutes. Add oil, carrots and celery, pepper
and onion blend. Cook and stir 5-6 minutes until tender. Add
mushrooms and garlic and cook another 3-4 minutes or until
mushrooms are tender.
Stir in tomatoes, tomato paste, stock, vinegar, italian seasoning, red
pepper flakes, salt, pepper and half the chopped basil.
Bring to a boil, cover, reduce heat and simmer for 30 minutes.,
stirring occasionally or until sauce has thickened. Serve over
noodles. Sprinkle with grated cheese and chopped basil.
Originally Submitted
1/22/2019
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You can add this Spsashetti Sauce - Meatless w/Veggies recipe to your own private DesktopCookbook.