Spaghetti Sauce
2 Tbl veg. oil
3 cloves minced garlic
1/2 c. chopped onion
1 ½ c. chopped zucchini
¼ c. chopped green bell pepper
2 bouillon cubes
½ c. hot water
1 can chopped tomatoes. Italian stewed ok.
2 cans tomato sauce
1 can tomato paste
1 Tbl brown sugar
1 tsp basil
1 tsp oregano
1 tsp parsley
½ tsp salt
¼ tsp pepper
1/4 c. cream or milk
Cooked spaghetti noodles
3 cloves minced garlic
1/2 c. chopped onion
1 ½ c. chopped zucchini
¼ c. chopped green bell pepper
2 bouillon cubes
½ c. hot water
1 can chopped tomatoes. Italian stewed ok.
2 cans tomato sauce
1 can tomato paste
1 Tbl brown sugar
1 tsp basil
1 tsp oregano
1 tsp parsley
½ tsp salt
¼ tsp pepper
1/4 c. cream or milk
Cooked spaghetti noodles
- Heat oil in large saucepan. Add onions. Cook over med. heat until onion is translucent.
- Stir in garlic, zucchini and peppers. Cook for 2-3 min.
- Put bouillon in hot water and dissolve.
- Add rest of ingredients except cream and noodles to pan. Bring to a boil.
- Reduce heat and simmer for 1 hour.
- Add milk/cream to pan and bring to a slow simmer for 5 minutes. (You can add your noodles to the pan and cook for 2 minutes or pour over the noodles on each plate)
- If you want ground beef in your sauce, forget the oil, brown the meat, then add the onions, and continue with #2
Serve over cooked noodles with parmesan cheese and garlic toast.
