Veggie Spaghetti

• 1- 1/2 pound Fresh Tomatoes, Peeled, OR 28 Oz. Canned Diced Tomatoes
• 1 whole Onion, Diced
• 2 cloves Garlic, Minced
• 1 whole Carrot, Peeled And Diced
• 1 stalk Celery, Diced
• 1/2 cups Fresh Basil, Or 1 Tablespoon Dried
• 1 teaspoon Fresh Rosemary (or 1/2 Teaspoon Dried)
• 1 Tablespoon Fresh Oregano, Or 1 Teaspoon Dried
• 1 dash Hot Sauce
• Ground Fresh Pepper, To Taste

1. Saute onion and garlic until translucent and beginning to brown, then add carrots and celery.
2. Saute until vegetables have softened.
3. Add tomatoes (see note below) and seasonings and simmer for 20-30 minutes, until sauce has thickened.
4. Meanwhile, cook your pasta of choice according to directions.
5. Serve with some nice crispy garlic bread.
6. As is, this is a nice basic sauce, but you could gussy it up with some mushrooms or Italian sausage (for the non-vegans).
7. Note: if youre like me and dont like the chunkiness of regular diced canned tomatoes, take a potato masher to the sauce it breaks the chunks right up!

tomatoes, onion, garlic, carrot, celery, fresh basil, rosemary, fresh oregano, hot sauce, ground fresh pepper

Taken from tastykitchen.com/recipes/main-courses/veggie-spaghetti/ (may not work)