The Very Best Spaghetti Sauce

Fresh roma tomatoes are gently simmered with zucchini, green and red bell pepper, mushrooms and herbs. The addition of ricotta cheese, just before serving, makes the sauce nice and rich.

• Preparation Time: 30 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 30 mins
• Calories: 193 Calories

Ingredients

• ½ cup butter
• ¼ cup brown sugar
• 1 tablespoon Italian seasoning
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 tablespoons dried oregano
• 5 bay leaves
• 2 teaspoons chili powder
• 2 (6 ounce) cans tomato paste
• 1 large white onion, chopped
• 1 (15 ounce) container ricotta cheese
• 1 large zucchini, chopped
• 1 (8 ounce) package fresh mushrooms, sliced
• 18 roma (plum) tomatoes

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.

Step 2

Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.

Step 3

Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.