The Very Best Spaghetti Sauce recipe

12 servings

18 roma (plum) tomatoes

2 (6 ounce) cans tomato paste

1/2 cup butter

4 cloves garlic, minced

5 bay leaves

1 large white onion, chopped

1 large zucchini, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (8 ounce) package fresh mushrooms, sliced

2 tablespoons dried oregano

1 tablespoon Italian seasoning

2 teaspoons chili powder

1/4 cup brown sugar

1 (15 ounce) container ricotta cheese

Bring a large pot of lightly salted water to a boil.

Add tomatoes and cook for 10 minutes.

Drain and rinse with cold water.

Remove skins and return tomatoes to the pot and mash them.

Stir in tomato paste and 2 cups water.

Cover and simmer on low heat.

Meanwhile, melt butter in a large skillet over medium heat.

Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent.

Stir in zucchini, green and red bell pepper and mushrooms.

Slowly cook and stir for 5 to 7 minutes.

Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar.

Simmer over low heat for 6 to 8 hours.

Stir in the ricotta cheese 10 minutes before serving.