Vegetarian Pasta Sauce

Vegetarian Pasta Sauce

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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


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

How to Make Vegetarian Pasta Sauce


  1. In food processor or by hand, chop eggplant,onions, bell pepper,garlic. Carrots may be chopped instead of shredded also.
  2. In a Dutch Oven, heat oil. Add all chopped vegetables. Saute over medium/low heat for 15 minutes. Vegetables will cook down by about half.
  3. Add the cans of tomatoes, tomato sauce,Italian Seasoning,Bay Leaves, and 1/4 of the wine.
  4. Simmer 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.
  5. Serve over any type of pasta (I use whole wheat) Sprinkle with Romano Cheese or a blend Asiago,Romano and Parmesian cheeses.
  6. While 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

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