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
- 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
Heat olive oil in large nonstick skillet 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.
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