Vegetable Spaghetti Sauce - cooking recipe

Ingredients

1 tablespoon vegetable oil
3 cups finely chopped zucchini
1 cup chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
28 ounces tomatoes
8 ounces tomato sauce
8 ounces mushroom stems and pieces
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper

Preparation

In a large saucepan, heat oil over medium-high heat.
Add zucchini, onion, carrot, and garlic.
Cook for 10 minutes or until onions are tender.
Stir frequently.
Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.