Meatless Spaghetti - cooking recipe

Ingredients

6 garlic cloves, minced
1 c. celery, chopped
1 medium onion, chopped
2 Tbsp. oil
6 small zucchini, chopped
1 green pepper, chopped
1 (6 oz.) can ripe olives, drained and sliced
4 beef bouillon cubes
1 c. hot water
1 (6 oz.) jar mushrooms, drained
1 (28 oz.) can diced tomatoes, undrained
2 (15 oz. each) cans tomato sauce
1 (6 oz.) can tomato paste
1 Tbsp. brown sugar
2 tsp. dried basil
2 tsp. dried oregano
2 tsp. dried parsley
1 tsp. salt
1/2 tsp. pepper
2 lb. spaghetti, cooked and drained

Preparation

In large saucepan, or a Dutch oven, saute garlic, celery and onion in oil until tender.
Add zucchini, green pepper and olives; saute for 2 to 3 minutes.
Dissolve bouillon in water; add to vegetables.
Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over spaghetti.
Yields 14 servings.