Homemade Vegetable Loaded Spaghetti Sauce

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Homemade Vegetable Loaded Spaghetti Sauce

This vegetable loaded spaghetti sauce is the perfect way to take advantage of the end of the summer harvest and sneak some extra vegetables into a meal.

Prep Time30

Cook Time2 10

Total Time2 40

Course: Sauce

Cuisine: Italian

Servings:

Calories: 124kcal

Author: Erica Schramek

Equipment

Ingredients

½ cup olive oil
3 large onions chopped
12 garlic cloves minced
1 2oz tin anchovies
32 oz carrots shredded
2 zucchini chopped
1 eggplant peeled and chopped
16 oz mushrooms chopped
6 cups tomatoes chopped
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
1 ½ teaspoon baking soda
salt and pepper

US Customary - Metric

Instructions

In a large stockpot, heat ½ cup olive oil over medium heat for two minutes. Saute the 3 large onions, 12 garlic cloves, and 1 2oz tin anchovies until the onions begin to soften. Approximately 5 minutes.
Add 32 oz carrots, 2 zucchini, 1 eggplant, and 16 oz mushrooms. Cook until the vegetables start to soften, stirring occasionally. Approximately 15 minutes.
Add the 6 cups tomatoes, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 tablespoon dried parsley and 1 ½ teaspoon baking soda. Stir to combine. Bring the mixture to a boil stirring occasionally. Once the sauce reaches a boil, reduce the heat to medium-low and allow to simmer for 2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent the sauce from sticking to the bottom of the stockpot. Add salt and pepper to taste.

Notes

Tips

This recipe makes a big batch of pasta sauce meant for freezing to use as a quick meal in the future. I recommend only making ⅓ of the recipe if you want to use it for just one meal.
For an extra kick of flavor, add a parmesan or romano rind to the sauce as it simmers. I keep some in the freezer just for this purpose.
For a thicker sauce, simply continue to simmer the sauce for longer until it has reduced to your liking. Be sure to continue stirring occasionally so that it doesn’t burn on the bottom of the pan. The more it reduces, the lower the heat should be.
Simmering pasta sauce for a long time allows it to develop a lot of flavor. If you don’t feel comfortable leaving it on the stove, transfer it to a slow cooker. Cook the sauce on high for 4-5 hours.
For a smoother sauce, puree with an immersion blender after cooking.

Storage

This sauce can be refrigerated in a sealed container for up to 4 days.

Nutrition