Vegetable Pasta Sauce

• 1 large onion, chopped
• 1 large green pepper, chopped
• 2 celery ribs, chopped
• 2 tablespoons olive oil
• 1 can (6 ounces) pitted ripe olives, drained and sliced
• 6 garlic cloves, minced
• 4 teaspoons beef bouillon granules
• 1 cup hot water
• 2 cans (15 ounces each) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1 jar (6 ounces) sliced mushrooms, drained
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1/2 teaspoon salt, optional
• 1/2 teaspoon pepper
• Hot cooked pasta

1. In a Dutch oven, saute the onion, green pepper and celery in oil until vegetables are tender. Add olives and garlic; cook 1 minute longer.
2. Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper.
3. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with pasta.

onion, green pepper, celery, olive oil, olives, garlic, beef bouillon granules, water, tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt, pepper, pasta

Taken from www.tasteofhome.com/recipes/vegetable-pasta-sauce/ (may not work)