Vegetarian Pasta Sauce

Vegetarian Pasta Sauce Recipe

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Ellen Fourroux


I needed to boost my grade in my nutrition class for nursing school in 1993.If submitting an original dish I had to prepare enough for the entire class to try it out. There were no complaints even though they ate it at 9 am. So it is with "starving students"! I have never had any complaints and my friends frequently ask me to make it.

★★★★★ 1 vote
30 Min
3 Hr
Stove Top


Add to Grocery List

2 can(s)
plum tomatoes (large cans)
1 can(s)
tomato sauce (16 oz)
onions, yellow, medium, chopped
bell pepper, chopped
carrot, shredded
eggplant, cubed
8 clove
garlic, chopped
4 Tbsp
italian seasoning
1 c
dry red wine (any kind)
1 c
mushrooms, fresh sliced
bay leaves
1/2 c
salt and pepper to taste when done


How to Make Vegetarian Pasta Sauce


  • 1In food processor or by hand, chop eggplant,onions, bell pepper,garlic. Carrots may be chopped instead of shredded also.
  • 2In a Dutch Oven, heat oil. Add all chopped vegetables. Saute over medium/low heat for 15 minutes. Vegetables will cook down by about half.
  • 3Add the cans of tomatoes, tomato sauce,Italian Seasoning,Bay Leaves, and 1/4 of the wine.
  • 4Simmer for 3 hours. Each hour add 1/4 cup of wine. You will need to stir the sauce about every half hour. At the 3rd hour add mushrooms. Salt and Pepper to taste.
  • 5Serve over any type of pasta (I use whole wheat) Sprinkle with Romano Cheese or a blend Asiago,Romano and Parmesian cheeses.
  • 6While simmering you may leave this chunky or mash down for a smoother sauce.
    Freezes well.
    Does not cook well in a crock pot as it is too acidic.
    I usually make this when I am going to be home all day.
    Tastes even better the following day.

Printable Recipe Card

About Vegetarian Pasta Sauce

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Low, #fat, #No, #Water, #sodium, #Added

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