Vegetarian Spaghetti Sauce
This Vegetarian Spaghetti Sauce is made simple with tons of cut up veggies! Simply leave out the ground beef to make it vegetarian-friendly!
Servings 4 large servings
Calories 190kcal
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 cup carrot grated
- 1 small zucchini diced
- 1/4 green pepper diced
- 14.5 oz. diced tomatoes 1 can
- 1 can tomato paste
- 2 cups V8 juice I used low sodium
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 large bay leaf
- 1 1/2 tablespoons sugar
- salt & pepper to taste
Instructions
- SKIP this step if you want it to be vegetarian, if not proceed: In a large skillet {with high sides}, cook ground beef over medium heat, breaking apart as you go. Once beef is cooked thoroughly, drain {and rinse under hot water--only if you're crazy about making low-fat meals...like me :)}
- Wipe out the same pan with a paper towel and heat olive oil over medium heat. Saute onions for 2 minutes. Stir in zucchini, carrot and bell pepper and saute another 5-7 minutes. Stir in garlic until fragrant, another minute or so.
- Mix tomato paste into sauteed vegetables and then pour in remaining ingredients for the sauce. Bring to boil and then reduce to simmer.
- Cover and cook for 30 minutes or longer if need be. The sauce will thicken, so thin out with a little water if you like it runny.
- Serve with hot spaghetti and parmesan cheese.
Nutrition
Calories: 190kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 573mg | Potassium: 1116mg | Fiber: 6g | Sugar: 19g | Vitamin A: 4565IU | Vitamin C: 72.8mg | Calcium: 119mg | Iron: 4mg