(Makes 6-8 quarts)
¼ cup olive oil
2 tablespoons garlic, minced
2 onions, chopped
3 stalks celery, chopped
2 green bell peppers, chopped
2 medium zucchini, chopped (can substitute 1 zucchini with 1 yellow squash)
14–16 tomatoes, chopped
2 bay leaves
2 26.5-ounce cans spaghetti sauce
2 12-ounce cans tomato paste
¼ cup granulated sugar
Salt and pepper
1 pound box pasta of choice, cooked according to package directions
In large cooking pot, heat olive oil. Add garlic, onion, celery and green pepper. Saute on medium heat for 3–4 minutes. Add zucchini and cook until soft. Add tomatoes and bay leaves. Simmer on low heat about two hours, stirring regularly, to reduce liquid. Add spaghetti sauce, tomato paste, and sugar. Cook slowly, stirring regularly, about another hour. Salt and pepper to taste. Serve over hot pasta. Optional: add browned ground beef or meatballs for a heartier meal.
Kathy Widenhouse, Lake Wylie