spaghetti

This is a thick, flavorful marinara that goes well with most kinds of pasta.

12 oz. - 1 lb. whole wheat spaghetti, cooked

1 large onion, finely diced
2 cloves garlic, minced
1 stalk celery, finely diced
1 red and/or green pepper, finely diced
1/2 lb. mushrooms, chopped
1 large can tomatoes, pureed (or crushed)
1 can tomato paste AND 1 can water
2 tbsp. fresh basil, chopped (or 2 tsp. dried)
1 tbsp. fresh parsley (or 1 tsp. dried)
2 tsp. oregano
1 tbsp. veg. bouillon powder (or 1 veg. cube)
1 tbsp. balsamic vinegar
salt and pepper, to taste

In a large pan, saut� onion, garlic, and pepper in a little water. Allow water to cook off and veggies to 'brown' a bit (do not burn), then add a little more water. Do this several times, each time making sure to scrape up the browned bits from the bottom of pan when water is added. Veggies should brown nicely. Add mushrooms, and saut� for a few minutes (adding water, if needed). Add remaining ingredients and bring to a boil. Reduce heat, and allow to simmer 45 minutes to 1 hour, stirring as necessary to keep from sticking (add a little water, if sauce becomes too thick). Serve over cooked spaghetti with a green salad and garlic bread. Serves 6 - 8. ENJOY!