Spaghetti Sauce
Try this Spaghetti Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
august
fatfree
basil
mushrooms
garlic
onion
oregano
spaghetti
wine
dinner
summer
savory
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- sauce
- spices to taste(i use tsp of
- 1/2 c drinking wine
- 1 eggplant/ peeled and diced
- 1 lg onion/ chopped
- basil, oregano, pepper)
- 2 4 cloves of garlic/pressed
- 1/4 c mushrooms/sliced
- lg bottle prepared spaghetti
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (14g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Bake eggplant in 375F oven for 30 minutes. In nonstick pot (or use some water) cook onion at medium high until translucent. Throw in garlic. Cook for 3 minutes. Pour in spaghetti sauce and mushrooms, heat to boiling and pour in wine. Add eggplant. From: 6522@delphi.com (Tom). Fatfree Digest [Volume 9 Issue 49] Aug. 9, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
