All Food Recipes

Sauce:
2 cloves garlic
1 large onion, diced
1 green capsicum, seeded and chopped
2 celery sticks, chopped
1 cup mushrooms, finely sliced
1 cup carrot, grated
400 g can salt-free tomatoes and juice
1/4 cup salt-free tomato paste
1 cup water or dry wine
1 teaspoon fresh oregano
2 bay leaves
Black pepper

To make the sauce cook the onion, capsicum, celery, mushroom and carrot in 1/4 cup water for 5 mins. Add the remaining ingredients and cook gently for 30-40 mins.

Cook spaghetti in boiling water until ‘al dente’. Drain and serve spaghetti on individual plates, pouring the sauce over. Serve immediately.

Note: For a baked spaghetti dish, combine the spaghetti and sauce in a lightly oiled non-stick ovenproof dish. Sprinkle a mixture of 1 cup fine wholemeal breadcrumbs and 1/2 cup grated low-fat cheese over the top and bake at 180 C for 30 mins.