Meatless Spaghetti

• 6 garlic cloves, minced
• 1 c. celery, chopped
• 1 medium onion, chopped
• 2 Tbsp. oil
• 6 small zucchini, chopped
• 1 green pepper, chopped
• 1 (6 oz.) can ripe olives, drained and sliced
• 4 beef bouillon cubes
• 1 c. hot water
• 1 (6 oz.) jar mushrooms, drained
• 1 (28 oz.) can diced tomatoes, undrained
• 2 (15 oz. each) cans tomato sauce
• 1 (6 oz.) can tomato paste
• 1 Tbsp. brown sugar
• 2 tsp. dried basil
• 2 tsp. dried oregano
• 2 tsp. dried parsley
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 lb. spaghetti, cooked and drained

1. In large saucepan, or a Dutch oven, saute garlic, celery and onion in oil until tender.
2. Add zucchini, green pepper and olives; saute for 2 to 3 minutes.
3. Dissolve bouillon in water; add to vegetables.
4. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over spaghetti.
5. Yields 14 servings.

garlic, celery, onion, oil, zucchini, green pepper, ripe olives, water, mushrooms, tomatoes, tomato sauce, tomato paste, brown sugar, basil, oregano, parsley, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=706105 (may not work)