Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Gael Chaney
2 TBS olive oil
1 medium to large onion, chopped
2 or more tsp. minced garlic
2 large or 3 small stalks celery, chopped
4 14.5 oz. cans crushed tomatoes
1 TBS dried oregano
2 tsp. dried basil
1 TBS dried parsley
1/4 - 1/2 tsp. hot pepper flakes
or ground cayenne pepper
Any of the following, chopped:
green or yellow bell peppers
zucchini or squash
1 lb. ground beef, cooked and drained (optional)
or cooked meatballs (optional)
Heat olive oil in a 4-quart or larger pot over medium heat for a few minutes, making sure it doesnâ€™t smoke. Add onion and cook, stirring occasionally. Add garlic and continue to cook until onion is transparent. Add celery and cook a few more minutes. Add tomatoes, oregano, basil, parsley and pepper. Simmer for 30 minutes or so, stirring occasioinally, making sure the heat is low enough that the sauce doesnâ€™t scorch on the bottom of the pan. Add vegetables and simmer until crisp-tender or until desired taste is achieved. For meat sauce, ground beef or meatballs toward the end of cooking time. Add salt as needed to suit taste.
Serve over your favorite cooked whole wheat pasta. For a vegetarian meal, add 1 or 2 cans of cooked beans such as kidney or navy beans with the vegetables. The beans and whole grain pasta combine to provide complete protein.
This sauce may also be used to make lasagna. Use the vegetalbes in the lasagne layers instead of the sauce.
(This recipe was contributed as part of a "Cook of the Week" feature.)