What you need:

  • 8 oz thin spaghetti, cooked per package directions and drained
  • 1/4 c green pepper, chopped
  • 1/4 c onion, chopped
  • 1 c fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 14.5 oz can diced tomatoes
  • 6 oz can tomato paste
  • 2 T olive oil
  • 1/2 c water
  • 1/2 T sugar
  • 1 bay leaf
  • 1/2 t basil
  • 1/4 t oregano

What you do:

  • Heat oil in a medium skillet.  Add onion, green pepper,
    mushrooms and garlic and cook until tender.  Place veggies in a
    medium saucepan.  Add tomatoes, tomato paste, water, sugar,
    bay leaf, basil and oregano and stir.  Bring to a boil.  Reduce
    heat and cook, covered, for 11/2 hours on low, stirring often.
    Remove bay leaf and serve sauce over cooked spaghetti.
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Vegetarian Spaghetti
Easy Breezy Recipes