I’m honored to post my husband’s spaghetti sauce recipe…you’ll want to try it! It’s a vegetarian recipe, so he uses textured vegetable protein (TVP) instead of ground meat. You can find TVP at Bob’s Red Mill, or at your local health food store.
Two 15-oz cans sauce
One 10-oz can diced tomatoes with green chiles
6-oz tomato paste
Dried Italian herbs
1/2 cup sliced lack olives
¼ cup brandy or red wine
2 Bay leaves
2 garlic cloves, minced
2 serrano peppers, diced
1 cup fresh mushrooms, chopped
6 scallions, chopped
1/2 green bell pepper, chopped
3 strips bacon, chopped
Apple cider vinegar
Dash of seasoned salt
2 tbsp sugar or sweetener
1 cup water
1/2 cup textured vegetable protein (TVP)
Place all ingredients except for italian herbs, onion powder, seasoned salt, TVP and water in a large pot. Stir to combine. Sprinkle a layer each of onion powder and Italian herbs. Drizzle some olive oil over the ingredients and stir to combine. If the sauce is too thick, add a cup of water. You can add more water as the sauce cooks, if necessary.
Bring ingredients to a boil. Turn down the heat to a simmer, cover the pot and let it cook for about 2 hours. Stir occasionally and add a little water if the sauce becomes too thick. Feel free to sample on a piece of fresh baked bread!
About 30 mintes before the sauce is finished cooking, stir in the TVP. Cover and simmer another 30 minutes.
Done! Serve on pasta with grated cheese. This sauce freezes well, too!
Shared with Thursday’s Favorite Things…join us!