Meatless Spaghetti Sauce

[xclairedelune.livejournal.com]

Sauté 1 lb mushrooms in a little olive oil. Remove from pan and set aside. Sauté together 1 onion, l green pepper, about 5 carrots, about 3 cloves garlic, and about 6-8 zucchinis which have been been peeled and chopped. Add 1 16 oz can and 1 8 oz can whole tomatoes, but first squeeze tomatoes so they are in little pieces. Cook until veggies are soft, then mash with potato masher. Add mushrooms back in and cook until desired consistency.





Makes a lot.....you can keep and the next time you serve, add a jar of prepared spaghetti sauce....somehow, it doesn't affect taste, and
you can live off this for a long time!!!!

Comments

[melilot-hill.livejournal.com]

That looks delicious and a lot like the pasta sauce I often make. I don't know what zucchinis are, though (my dictionary says they're long, thin vegetables with dark green skin, but that's not very helpful). Chopped up they look a bit like courgette. Is there any resemblance?

[xclairedelune.livejournal.com]

Dear m_h,

Yes, a courgette is a zucchini (or vice versa!). Also, instead of the courgettes, I sometimes use one or two eggplant (big purple veggie used in ratatouille) if I don't like the quality of the courgette in market. I peel and chop the eggplant. The idea is to give the sauce some substance.

We don't eat meat, so the challenge is always to try for a good dish without the meat. Of course, this sauce is wonderful with meat!