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Thursday, December 30, 2010

Very Veggie Spaghetti Sauce

4-5 Lb Roma Tomatoes
1-2 Baby Zucchini
1-2 Summer Squash
2-3 Onions (diced)
3-4 Stalks Basil (chopped)
2-3 Stalks Rosemary (chopped)
2-3 Peppers (red, green, yellow, orange)
4-5 Cloves of Garlic (crushed)
1 Lb Tofu firm (diced fine) 1 lb ground meat can be used in place of tofu (beef, lamb,veal, turkey, pork, or any combination) I also like shrimp in place of the beef/tofu.
2-3 T Better than Chicken or Beef Bouillon
1 Stalk Leeks (Cleaned and chopped)
3-4 T Olive Oil
1 can Tomato Sauce
1 1/2 c Red Wine

Bring oil to heat in a large sauce pan, add onions, peppers, garlic, tofu, leeks. Saute these until a little color shows on the onions and garlic. Chop tomatoes while the onions saute. Add the tomatoes and tomato sauce. Crush the pine nuts in a mortar and pestle, and add to the sauce.  Add the red wine to the mixture, and reduce the sauce to the thickness desired. 20 minutes before the sauce is done add the zucchini and squash and continue to cook. Finish with finely chopped basil and rosemary. Enjoy. This can be used in the place of spaghetti sauce or in lasagna. Very hearty and healthy.  Jake.

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