- 4 cups sliced fresh mushrooms
- 3 medium carrots, coarsely chopped
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 4 garlic cloves, minced
- 1/4 cup vegetable oil
- 2 (28 ounce) cans crushed tomatoes
- 2 (15 ounce) cans tomato sauce
- 1 (12 ounce) can tomato paste
- 1 cup beef broth
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 1/2 teaspoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup grated Parmesan cheese
- Hot cooked spaghetti
- In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve over spaghetti.