This is a recipe I got long time ago from the McDougall Plan, a book that had heart healthy recipes. I haven't made it for a long time, but I remember that it was really good.
2 onions, chopped
4 coves garlic, crushed
1/2 lb mushrooms, chopped
4 c tomato sauce
2 c canned or fresh tomatoes
2 t oregano
1 t basil
1 1/2 T parsley flakes
Saute onions, garlic, and mushrooms in 1/4 c water until slightly tender, about 10 minutes. Stir in tomato sauce, tomatoes, and spices, breaking up tomatoes with a fork. Simmer over low heat about 1 hour, stirring occasionally. Do not cover. Serve over whole wheat spaghetti or vegetable spaghetti.
Helpful Hints: May be made ahead and reheated. Freezes well. May be cooked longer than 1 hour if you like sauces thicker. Also try over whole grains, whole wheat macaroni, or whole wheat shells. This recipe may be doubled easily for guests or to have leftovers to freeze. Makes a good topping for baked potatoes.
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