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-Submitted by Clayton


¼ Cup Margarine

2 medium Carrots, finely chopped

2 stalks Celery, finely chopped

1 medium Green Pepper, chopped

2 medium Onions, sliced

2 medium Zucchini, sliced

One 16 oz. can of Tomatoes, cut up

One 12 oz. can Tomato Paste or

One large can of Tomato Sauce

1 to 3 garlic cloves, minced

1 medium Jalapeño Pepper to taste

1 teaspoon crushed dried Basil

1 teaspoon Fennel seed

½ teaspoon dried Oregano, crushed

½ teaspoon dried Cumin, crushed

¾ teaspoon Salt

¼ teaspoon Pepper

2 Cups sliced fresh Mushrooms

½ Cup Inexpensive Sweet Red Wine


In a large sauce pan, melt margarine. Stir in Carrots, Celery, Green Pepper, Jalapino, and

Onion. Cover and cook for 10 minutes, stirring frequently. Add Zucchini, Undrained Tomatoes, Tomato Paste, and Tomato Sauce, mixing well. Rinse insides of Tomato Cans with Wine and add to vegetable sauce. Add Garlic and Seasonings. Cover  and simmer for 30 minutes; remove cover and continue simmering 10 to 15 minutes  more or until thickened to desired consistency. Stir in sliced mushrooms; cook 5 minutes more.


Use for Spaghetti or Lasagna as desired. Though this is a Vegetarian Dish, Meatballs can be added.