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Title: Versatile Spaghetti Sauce
Categories: Entree Italian Sauce Vegetable
Yield: 1 Batch
| BASIC SAUCE | ||
| 1 | Onion, chopped & sauteed in | |
| 1 | tb | Olive oil |
| 2 | Garlic cloves, chopped & - sauteed | |
| 1 | qt | Tomatoes, blended till - smooth in a blender |
| 1 | tb | Oregano |
| 1 | tb | Basil |
| SPAGHETTI VARIATION | ||
| 1/2 | c | Celery, chopped |
| 1 | Zucchini, shredded | |
| 1 | c | Mushrooms, sliced |
| 1/2 | Green bell pepper, chopped | |
| Whole wheat spaghetti | ||
| PIZZA VARIATION | ||
| 1 | Whole-wheat pizza crust | |
| Basic Sauce plus | ||
| Sliced mushrooms | ||
| Peppers | ||
| Onion | ||
| Fresh tomato | ||
| Pepperoni | ||
| Whatever else you like | ||
To make the Basic Sauce, combine and simmer ingredients for 15 minutes.
To make the Spaghetti Variation, add celery, zucchini, mushrooms and green pepper to the Basic Sauce; cook until vegetables are tender. Serve over whole wheat spaghetti.
To make the Pizza Variation, top a whole-wheat pizza crust with Basic Sauce; add remaining ingredients. Bake at 450F. until done.
Adapted from Cathy Gileadi/Woodland Hills in "The Herb Companion" August/September, 1989. Posted by Cathy Harned.
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