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Categories:
olive oil celery green bell pepper red onion ground beef substitute garlic Italian seasoning black pepper tomato sauce tomatoes tomatoes parsley vegetable broth Pasta
Viewed: 41 - Published at: 5 years agoIngredients
- 2 Tablespoons Olive Oil
- 1/2 cups Chopped Celery
- 1 whole Medium Green Bell Pepper, Chopped
- 1/2 whole Large Red Onion, Chopped
- 12 ounces, weight Vegetarian Ground Beef Substitute, Or Use Meat If You Like
- 3 cloves Garlic, Minced
- 1 Tablespoon Italian Seasoning
- 1 pinch Black Pepper, Or To Taste
- 1/2 teaspoons Cavender's Greek Seasoning
- 13 ounces, weight Tomato Sauce
- 14 ounces, weight Canned Peeled Tomatoes
- 10 ounces, weight Can Rotel (diced Tomatoes And Green Chilis)
- 3 Tablespoons Fresh Minced Parsley Or 1 Tablespoon Dried Parsley
- 2 cups Vegetable Broth
- 3 cups Uncooked Pasta (I Use Rotini)
Method
- Heat the oil in a large pot over medium heat.
- Saute the celery, bell pepper and onion until softened.
- Add the vegetarian crumbles and garlic, along with the seasonings.
- You can add salt if you like, but be careful if your broth contains salt.
- I dont use any extra salt.
- Stir in all of the tomato products and the parsley.
- Simmer 3-4 minutes, and then add the broth and pasta.
- Simmer until the noodles are done (check package directions for approximate time).
- Mine took about 8 minutes.
- Check for seasonings and serve with warm crusty bread and a nice salad.
