Spaghetti Sauce

Spaghetti sauce is an interesting thing. Each chef has his or her own special recipe, with little agreement between various groups, so this is an interesting one to try to present in a recipe. The recipe that I propose is my favorite because I like to have more than just tomatoes included. My recipe calls for more vegetables which allow it to be more hearty and hopefully all around healthier. From the basic recipe you can alter it to the consistency that you want for various dishes.

Ingredients

1. 2 can plum tomatoes
2. 1 stock celery 
3. 1 onion
4. 1 green pepper
5. 2 cloves garlic
6. 1 cup vegetable stock
7. Salt/pepper
8. Oregano
9. Basil
10. parsley
11. vegetable oil

Directions

1. In a sauce pan, heat oil over med. low heat.
2. cook the diced celery, onion, and pepper for 10-15 mins.
3. Raise the heat to med. and add the garlic, oregano, basil, salt and pepper. Keep stirring, and don't let it brown.
4. open the tomatoes. You may want to remove the seeds because they make the sauce a little bitter. Then crush them by hand.
5. In the sauce pan combine the the tomatoes, vegetables, parsley, and the vegetable stock. 
6. Lower the the heat to low and allow it to simmer for at least 1 hour, but preferably 2. 

Notes

• One extra ingredient that you may want to add is sugar in order to counter the acidic tomato taste.
• You can add water as needed to keep the right consistency
• You can simmer it longer to make a thicker sauce to be used in lasagna or a topping.
• You can also add some zucchini to make a great add-in for a lasagna sauce.