What you need:
- 8 oz thin spaghetti, cooked per package directions and drained
- 1/4 c green pepper, chopped
- 1/4 c onion, chopped
- 1 c fresh mushrooms, sliced
- 1 garlic clove, minced
- 14.5 oz can diced tomatoes
- 6 oz can tomato paste
- 2 T olive oil
- 1/2 c water
- 1/2 T sugar
- 1 bay leaf
- 1/2 t basil
- 1/4 t oregano
What you do:
- Heat oil in a medium skillet. Add onion, green pepper,
mushrooms and garlic and cook until tender. Place veggies in a
medium saucepan. Add tomatoes, tomato paste, water, sugar,
bay leaf, basil and oregano and stir. Bring to a boil. Reduce
heat and cook, covered, for 11/2 hours on low, stirring often.
Remove bay leaf and serve sauce over cooked spaghetti.
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