The Very Best Spaghetti Sauce

Name: The Very Best Spaghetti Sauce
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 12
Cuisine: Global
Ingredients: 5 bay leaves; 59 milliliters brown sugar; 118 milliliters butter; 2 teaspoons chili powder; 227 grams package fresh mushrooms, sliced; 4 cloves garlic, minced; 1 green bell pepper, chopped; 1 Tbsp Italian seasoning; 2 Tbsps dried oregano; 1 red bell pepper, chopped; 425 grams ricotta cheese; 18 roma (plum) tomatoes; 340 grams tomato paste; 1 large white onion, chopped; 1 large zucchini, chopped

The Very Best Spaghetti Sauce is a gluten free and vegetarian sauce. This recipe makes 12 servings with 208 calories, 7g of protein, and 13g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of bell pepper, mushrooms, oregano, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 7 hours.

Instructions

Bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add tomatoes and cook for 10 minutes.

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Tomato

Drain and rinse with cold water.

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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.

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Tomato Paste

Tomato

Water

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Pot

Meanwhile, melt butter in a large skillet over medium heat.

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Butter

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Frying Pan

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.

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Red Pepper

Bay Leaves

Mushrooms

Zucchini

Garlic

Onion

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.

Ingredients you will need

Italian Seasoning