Ingredients:
3 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 large onions, chopped small
1 large sweet red peppers, seeded and diced
1 large green peppers, seeded and diced
3 medium carrots, peeled and diced
10 ounces canned mushrooms ( bits & pieces, also use liquid)
28 fluid ounces canned plum tomatoes, inlcude liquid
6 fluid ounces tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
4 tablespoons finely chopped fresh basil
1 tablespoon spicy italian seasoning
3 large bay leaves
3 large celery ribs, chopped small
2 teaspoons granulated sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
In a large frying pan, heat olive oil; add garlic, onions and saute’ until onions are transparent, about 5 minutes, stirring frequently.
Add diced sweet red pepper, diced green pepper and saute’ for an additional 1 minute.
Transfer mixture to a large heavy bottom cooking pot.
Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally.
Sauce should be smooth when cooked.
Adjust seasonings to taste.
Remove bay leaves and discard.
Serve sauce over pasta or pasta with saute’ed fresh vegetables, chicken or veal.
This sauce may be canned while it is hot.
Follow canning instructions carefully.
It also freezes well in plastic containers.
If you desire a meat sauce, add 1 1/2 pounds of extra lean ground round; firstly fry ground round for about 5 minutes, discard any fat and add to sauce just after the tomatoes.
Servings: 8-10
Time preparation: 15 min.
Time total: 65 min.