2 tablespoons vegetable oil
2 onions, sliced
1/2 cup chopped celery
2 teaspoons salt
2 1/2 pounds tomatoes - peeled, seeded and chopped
3 tablespoons all-purpose flour
1 cup dry milk
1 cup dry vegetable broth
1 cup dry bread crumbs
3 tablespoons dry seasoning
1 cup dried spaghetti
1 (6 ounce) can tomato paste
1 green bell pepper, diced
Heat oil in a large skillet over medium heat. Saute onions, celery, and salt for about 3 minutes and saute until onions become translucent.
Stir tomatoes with vegetable broth, flour, and dry milk into skillet, simmer for about 3 minutes. Stir in tomato paste, green bell pepper, and 2 tablespoons ground dry seasoning.
Stir milk mixture and tomato paste mixture together, simmer for about 5 minutes.