Ingredients

  • Sauce
    • 45 oz. tomatoes, canned, diced
    • 3 bay leaf
    • 3 tablespoon Italian seasoning
    • 1 ½ onion, diced
    • 3 carrot, diced
    • 3 clove garlic, smashed
    • 3 rib celery, diced
    • 1 red bell pepper, diced
    • 3 tablespoons fresh basil, chopped
    • 1 pound spaghetti noodles
  • Noodles
    • 6 quarts water, bring to boil
    • 1 tablespoon salt

Directions

1. Sauté as you dice, covered. Cook maximum of 30 minutes.
2. Meanwhile boil salted water and cook spaghetti noodles until al dente.
3. Garnish sauce with chopped fresh basil. Serve immediately.



Keywords
vegan
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