1/2 pound spaghetti sauce
8 ounces sliced mushrooms, sliced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried parsley
2 (32 ounce) cans spaghetti sauce
1 (4 ounce) can tomato paste
1 (8 ounce) can tomato puree
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil
2 tablespoons butter
1 bay leaf
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 7 minutes or until al dente; drain and reserve.
In a large saucepan over medium heat, combine onion, garlic, green pepper, bell pepper, mushrooms, salt, basil, parsley, spaghetti sauce, tomato paste, tomato puree, onion, basil, butter, bay leaf and vinegar. Heat to boiling. Reduce heat to low, cover and simmer for 30 minutes. Adjust seasonings and boiling time for taste.
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