sketch of Bob above the Bella's Spaghetti Sauce recipe.

BELLA'S SPAGHETTI SAUCE

1 (28 oz.) can Progresso whole tomatoes, diced
1 (14 oz.) can Hunt's"Tomato Sauce Special"
4 c. diced zucchini unpeeled (3-4 inches long)
3 c. diced onions
1 c. diced sweet red pepper
1 c. diced sweet yellow pepper
1 c. diced celery
1 t. oregano
1 bay leaf
2 t. salt
1/2 t. black pepper
1 (14 oz.) can Swanson's beef broth
1 c. or less finely chopped fresh parsley
5 cloves garlic, minced
2 c. diced mushrooms
1 t. hot red pepper flakes

Sauté onion until golden. Add sweet peppers and celery; cook 2 minutes. Add everything except parsley, zucchini and red pepper flakes and bring to a boil. Reduce Spaghetti Sauce to simmer and cook, covered loosely, 45 minutes stirring occasionally. Add parsley, zucchini and pepper flakes and cook 15 minutes longer. Remove bay leaf. Serve Spaghetti Sauce over pasta, rice, baked potato or French bread.
(Serves 10)

Bella's Spaghetti Sauce recipe is published in our February, 1993 Menu Minder.

You may like to try these other Spaghetti Sauce recipes below: