Garden Fresh Spaghetti - cooking recipe

Ingredients

4 cups fresh mushrooms, sliced
3 medium carrots, coarsely chopped
1 cup celery, chopped
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
4 garlic cloves, minced
1/4 cup vegetable oil
56 ounces crushed tomatoes
30 ounces tomato sauce
12 ounces tomato paste
1 cup beef broth
2 teaspoons dried basil
2 teaspoons dried oregano
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup parmesan cheese, grated
cooked spaghetti

Preparation

In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers, and garlic.
Add the next 10 ingredients and bring to a boil.
Reduce heat and cover. Simmer for 1 hour.
Serve over spaghetti.