Meatless Spaghetti Sauce

• 2 cups diced onions
• 2 cups diced green peppers
• 1 cup diced celery
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups diced fresh tomatoes
• 2 cups sliced fresh mushrooms
• 1 can (15 ounces) tomato sauce
• 2 cans (6 ounces each) tomato paste
• 1/2 cup burgundy wine or water
• 2 tablespoons sugar
• 1 tablespoon red wine vinegar
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon minced fresh parsley
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 10 cups hot cooked spaghetti

1. In a large soup kettle or Dutch oven, saute the onions, green peppers, celery and garlic in oil until tender. Add the tomatoes, mushrooms, tomato sauce, tomato paste, wine or water, sugar, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Discard bay leaf. Serve over spaghetti.

onions, green peppers, celery, garlic, olive oil, tomatoes, mushrooms, tomato sauce, tomato paste, burgundy wine, sugar, red wine vinegar, fresh basil, fresh oregano, parsley, bay leaf, salt, rosemary, pepper

Taken from www.tasteofhome.com/recipes/meatless-spaghetti-sauce/ (may not work)