GARDEN-FRESH SPAGHETTI

GARDEN-FRESH SPAGHETTI


4 cups sliced fresh mushrooms
3 medium carrots, coarsely chopped
1 cup chopped celery
1 cup chopped onion
½ cup chopped green pepper
½ cup chopped sweet red pepper
4 garlic cloves, minced
¼ cup vegetable oil
2 (28-oz.) cans crushed tomatoes
2 (15-oz.) cans tomato sauce
1 (12-oz.) can tomato paste
1 cup beef broth
2 teaspoon dried basil
2 teaspoons dried oregano
1-1/2 teaspoons brown sugar
1 teaspoon salt
½ teaspoon pepper
1 cup grated Parmesan cheese
Hot cooked spaghetti


In a Dutch oven, sauté the mushrooms, carrots, celery, onion, peppers and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil, Reduce heat, cover and simmer for 1 hour. Serve over spaghetti


Yield: 30 servings.