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Rainbow Spaghetti Sauce

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 cups of sauce

Ingredients

  • 1/4 cup italian spice blend
  • 3/4 tsp salt
  • 1 tsp sugar
  • 2 cups red onions, diced
  • 2 cups cremini mushrooms, sliced
  • 1 bulb garlic, minced or grated
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup yellow pepper, diced
  • 1 cup kalamata olives, roughly chopped
  • 2 796mL (large) cans diced tomatoes (unsalted)
  • 1/4 cup vegetable oil (use water or vegetable broth x3 to make it oil-free - see Notes for more info)

Instructions

  1. Add vegetable oil to a stew/stock pot over medium heat.
  2. Add the spices, salt, and sugar, sauteing for a minute or two to release the flavours.
  3. Add onions and mushrooms; stir to coat well in spices. Cook until onions are translucent and mushrooms have released their liquid, about 10-15 minutes.
  4. Add carrot, celery, and yellow pepper, continue to cook for another 10 minutes, or until carrots start to become tender.
  5. Add tomatoes and olives; stir well to combine. Cover, and turn heat to low. Simmer, covered, for about 45 minutes, stirring occasionally to prevent any from sticking to the bottom. Sauce is finished cooking when all ingredients are soft and tender, and the flavours have all mixed together. Sauce will keep for about a week in the fridge. To store in the freezer, spoon into jars leaving an inch or two of room at the top, and allow 24 hours to cool before popping into the freezer.

Recipe Notes

If you are making this sauce oil-free, you will need about 3 times the amount of oil called for in broth/water, so between 3/4 and 1 CUP.  Add a few tablespoons at a time, as needed, to prevent ingredients from sticking to the bottom of the pot while you are sauteing them.