- 1 pound [454 g] sliced mushrooms
- 1 celery branch, chopped
- 1 small onion, chopped
- 1/2 green pepper, seeded and chopped
- 1 clove of garlic, crushed
- 2 tablespoons [30 ml] sunflower oil
- 1 can [14 ounces / 398 ml] crushed tomatoes
- 4 tablespoons [60 ml] tomato paste
- 2 teaspoons [10 ml] parsley, chopped
- 1/2 teaspoon [2.5 ml] sugar
- Salt and pepper to taste
- 1/2 teaspoon [2.5 ml] basil
- 1/2 teaspoon [2.5 ml] oregano
- Boiled spaghetti noodles
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- Mix together mushrooms, celery, onion, green pepper, garlic and oil in a 10 cup pot.
- Cover and cook 3 or 4 minutes on 'HIGH', until tender.
- Incorporate remaining ingredients, cover and cook 5 minutes on 'HIGH'.
- Uncover, reduce power to 'MEDIUM' and cook 15 to 18 minutes until thickening, stirring once.
- Stir well, then pour sauce over spaghetti noodles.
For 2:
- Reduce all ingredients by half.
- Place vegetables, garlic and oil in a 5 cup pot and cook 2 or 3 minutes on 'HIGH'.
- Add remaining ingredients and cook on 'MEDIUM', 10 to 12 minutes, until thickening.
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