Vegetable Spaghetti Sauce Recipe

Name: Vegetable Spaghetti Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x white wine dry; 2 each carrots sliced thin; 1 each sweet red bell peppers large, chopped; 1 each green bell peppers large, chopped; 1 cup cauliflower florets chopped; 1 each celery stalks chopped; 1 each onions large, chopped; 1 cup broccoli florets chopped; 1 x garlic lots! Minced; 2 each tomatoes 48 ounce cans, ground; 2 each tomato paste cans; 1 x basil fresh best; 1 x rosemary leaves pulverized; 1 x oregano not too much; 1 x cilantro or Italian parsley; 1 x red wine dry, full bodied; 1 x salt; 1 x black pepper; 1 x red pepper flakes or hot sauce, to taste

Servings: persons

1 x white wine dry
2 each carrots sliced thin
1 each sweet red bell peppers large, chopped
1 each green bell peppers large, chopped
1 cup cauliflower florets chopped
1 each celery stalks chopped
1 each onions large, chopped
1 cup broccoli florets chopped
1 x garlic lots! Minced
2 each tomatoes 48 ounce cans, ground
2 each tomato paste cans
1 x basil fresh best
1 x rosemary leaves pulverized
1 x oregano not too much
1 x cilantro or Italian parsley
1 x red wine dry, full bodied
1 x salt
1 x black pepper
1 x red pepper flakes or hot sauce, to taste

1
Have all the vegetables ready to cook - chopped and in containers.
2
Pour about 1 oz of white wine in a large lined pot.
3
When wine is boiling, dump in carrots and stir vigorously.
4
Allow bottom to become a little dry then add a small amount of wine.
5
Continue until carrots begin to soften then add each of the other ingredients in turn until all are in pot.
6
Add small amounts of wine as necessary, but allow bottom to become somewhat dry without burning.
7
Remember to keep STIRRING!
8
Add the garlic last but allow to cook for only about 30 seconds.
9
After all vegetables are in pot, add tomatoes and tomato paste.
10
It is possible to buy GROUND canned tomatoes, if not, no big loss.
11
Wash out cans with a quantity of red wine and add to pot.
12
Add basil, rosemary - ground in spice mill, a little oregano, the cilantro, chicken base - or bouillon cubes - black pepper and red pepper flakes, stir cover pot and turn heat down until sauce is barely boiling.
13
Cook until vegetables are tender and then run through food mill to puree.
14
Return to pot.
15
Bring barely to boil, adjust seasonings, cover and heat for about one half hour.
16
Pour over your pasta.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 x white wine dry, 2 each carrots sliced thin, 1 each sweet red bell peppers large, chopped, 1 each green bell peppers large, chopped, and more.

Yes, Vegetable Spaghetti Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Spaghetti Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions