Easy Spaghetti Sauce

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This recipe makes 4 cups servings

Nutritional Info
Per 2/3 cup (150 mL): about	-
cal	9191 cal
pro	2 g2g pro
total fat	5 g5g total fat
sat. fat	00 sat. fat
carb	12 g12g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	506 mg506mg sodium
% RDI:	-
calcium	55 calcium
iron	99 iron
vit A	4242 vit A
vit C	6363 vit C
folate	88 folate

More great recipes from this menu:

This quick-cooking sauce is so tasty that you might want to make double to freeze for future use.

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 small onion , chopped1 1small onion, chopped
1 carrot , diced1 1carrotcarrots, diced
1 celery stalk , diced1 1celery stalkcelery stalks, diced
1 sweet green pepper , diced1 1sweet green peppersweet green peppers, diced
3/4 tsp salt 3/4 3/4tsp tspsalt
3/4 tsp dried basil 3/4 3/4tsp tspdried basil
Pinch hot pepper flakes Pinch Pinchhot pepper flakes
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes

Preparation

In saucepan, heat oil over medium heat; fry onion, carrot, celery, green pepper, salt, basil and hot pepper flakes, stirring occasionally, until softened, about 8 minutes.

Add tomato paste and tomatoes; bring to boil. Reduce heat and simmer, uncovered, until thick enough to mound on spoon, about 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 months.)

Source : Canadian Living Magazine: May 2006

Keywords : Dinner; Main Course; Vegetarian; Simmer; Tomato sauce; Tomatoes;

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