Vegetable Spaghetti Sauce

1 1/2 onions chopped finely
5 cloves of garlic chopped finely
1 medium carrot grated
1 sweet bell pepper (green, red or yellow) chopped finely
1/2 of a zucchini chopped finely
1/2 lb. Mushrooms chopped finely
4 small cans of peeled plum tomatoes (strain the juice and chop the tomatoes finely)
1 small can of tomato paste
thyme, oregano, basil, salt and pepper
oil (I use Canola oil)

I tend to be slow in preparing the various ingredients. As a result, I chop, mince, whatever
before actually cooking. Then I’m not as stressed out when I’m cooking.

Pour oil in the bottom, lightly covering, of a large pot. Dump the onions and garlic in the pot and
sauté for 5 minutes using a medium flame. Then, dump the carrot and pepper in the pot and sauté for
another 5 minutes. Throw the chopped tomatoes into the pot and saute for about 3-5 minutes. Then,
add the juice from the tomatoes and 1 tomato can of water to the pot, along with the chopped
zucchini and the mushrooms. Salt and pepper to taste, and then lightly cover the pot with oregano
and basil, and 1/2 to 1/4 as much thyme. Bring the sauce to a boil. Then, turn the flame to low and stir
every 10 minutes for half an hour. At the half-hour mark, stir in the small can of tomato paste.
Keeping the flame on low, stir every 10 minutes for another half an hour. Then, time to eat, after of
course you’ve made some noodles and garlic bread. For a thicker sauce, cut the amount of juice and
water.