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Print this Recipe    Spaghetti 20

Vegetarian Spaghetti Sauce

2 onions, chopped
2 cloves garlic, minced
extra virgin olive oil
2 small cans tomato paste
5 24-oz cans no-salt tomatoes
1 cup dry red wine
2 large zucchini, diced
12 ounces fresh white mushrooms sliced
1 tablespoon oregano
1 tablespoon basil
1 teaspoon summer savory
pepper

Saute onions and garlic in oil until onions are soft and then add
tomato paste, toamtoes, wine, zuchini and mushrooms. Add herbs to
taste.

Simmer for an hour, more if time allows. Add water according to
how thick you like your sauce.

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1 of 2 people found the following review helpful:
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Good recipe for zuchini, December 7, 2004 - 10:21 AM
Reviewer: Skay from Lully, Switzerland
This is an excellent zuchini/vegetarian spaghetti sauce. I used less onion and tomato paste and 4-5 fresh tomatoes. I also found the zuchini cut julienne style was better.

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