Spaghetti with Marinara Sauce - Vegetarian 

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pound

  Morning Star Crumbles

1

  medium

  sweet onion -- diced

4

  cloves

  garlic -- minced

1

  medium

  red bell pepper -- diced

1/2

  cup

  celery -- diced

1/2

  cup

  carrots -- diced

6

  ounces

  mushrooms -- sliced

4 1/4

  ounces

  black olives -- drained and diced

14 1/2

  ounces

  no salt added diced tomatoes -- drained

16

  ounces

  no salt added tomato sauce

6

  ounces

  no salt added tomato paste

1

  cup

  red wine

2

  tablespoons

  olive oil

1

  teaspoon

  dried basil

1

  teaspoon

  dried oregano

1

  teaspoon

  dried rosemary

1/2

  teaspoon

  salt

1/2

  teaspoon

  crushed red pepper

1

  teaspoon

  fennel seeds

2

  tablespoons

  A-1 Steak Sauce

16

  ounces

  spaghetti -- cooked

2 1/2

  ounces

  parmesan cheese -- shredded

Add crumbles to large saucepan and cook until heated through. Drain.

Add oil, onions, garlic, celery, carrots and red bell pepper. Cook until onions are soft and translucent and other vegetables have softened. About 15 minutes.

Grind basil, oregano, rosemary, fennel seeds, salt and crushed red pepper with a motor and pestle.

Add mushrooms, olives, tomatoes, tomato sauce, tomato paste, red wine, A1 sauce and spice mix. Heat to boiling.

Reduce heat and simmer for one hour.

Cook spaghetti according to package directions. Pour sauce over and top with cheese.

Makes 12 servings
Per Serving: 321 Calories; 8g Fat (22.1% calories from fat); 16g Protein; 44g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 536mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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