Veggie spaghetti sauce

INGREDIENTS

• ¼ tsp black pepper
• ½ tsp salt
• 1 onion
• 2 carrots
• 2 cups portabello mushroom
• 1 green bell pepper
• 28 oz can of diced tomatoes
• 15 oz tomato sauce
• 6 oz tomato paste
• 2 tsp granulated sugar
• 12 oz spaghetti

TOOLS

• 1 knife
• 1 saucepan
• 1 colander
• 1 peeler
• 1 skillet
• 1 spoon
• 1 quart crock pot
• 1 lid

Peel and chop onions.

Peel carrots using a peeler.

Chop the peeled carrots and the green bell peppers. Slice the portabella mushroom.

Place chopped onions and carrots in the skillet and stir with a spoon for 4 minutes. Add sliced portabella mushrooms and chopped green bell peppers and stir again. Cook for 2 minutes to get cooked vegetables.

Transfer the cooked vegetables to a quart crock pot. Add a can of diced tomatoes, tomato sauce, and tomato paste to the crock pot. Cover it with lid.

Cook for 7 hours

Remove the lid from the quart crock pot. Stir with a spoon.

Cook, uncovered, for 1 more hour to thicken the sauce.

Put 25 cups of water in a saucepan and heat for 4 minutes to get boiling water.

Add spaghetti to boiling water and cook for 10 minutes.

Stop heating the saucepan and drain it in a colander.

Pour the sauce into a skillet and heat over medium heat, stirring frequently, for about 15-20 minutes or until the sauce bubbles and is thoroughly heated add drained pasta, granulated sugar, half a teaspoon of salt, and a quarter teaspoon of black pepper. mix them all with a spoon. Serve veggie spaghetti sauce.

It’s ready to be served !