Italian Spaghetti Sauce(Meatless)

• 1 1/2 lb. yellow squash, chopped coarse
• 2 (8 oz.) cans tomato paste
• 2 to 3 cans hot water (check consistency)
• 4 Tbsp. Italian seasoning (Spice Classics)
• 1 Tbsp. oregano
• 1 Tbsp. marjoram
• 1 Tbsp. basil
• 2 Tbsp. salt
• 1 Tbsp. black pepper
• 6 crushed garlic pods or to taste
• 2 large bell peppers, chopped coarse
• 3 large onions, chopped coarse
• 2 (8 oz.) pkg. mushrooms, chopped coarse or sliced
• 3 Tbsp. olive oil
• 1 1/2 c. red wine (optional, but really makes it better)

1. Saute garlic in olive oil.
2. Add onions, bell peppers and continue to saute until soft.
3. Add squash and mushrooms and continue to saute until thoroughly mixed and heated.
4. Dissolve tomato paste in water and add.
5. Add all spices.
6. Stir over medium heat until mixed thoroughly.
7. Cover and reduce to simmer (lowest setting) for two to six hours (the longer the better); stir occasionally.
8. Serve over spaghetti or any other pasta.
9. This recipe makes at least 12 servings.
10. You may freeze the remaining sauce in dinner size servings for future use.

yellow squash, tomato paste, water, italian seasoning, oregano, marjoram, basil, salt, black pepper, garlic, bell peppers, onions, mushrooms, olive oil, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496855 (may not work)