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All public Recipes -> Sauces & Seasonings -> Primo Pasta Pazool Sauce

Primo Pasta Pazool Sauce

By: Chris D.

Description:
Time:	20 min (10 min to prepare, 10 min to cook)
Meal type:	Sauces & Seasonings
Ethnicity:	Eastern European
Number of Servings:	4
Ingredients:
1 each large can tomato sauce 1 each large can tomato puree 1 each large yellow or green bell pepper, chopped bite-size 2 each handfuls of mushrooms, chopped 1 each zucchini, sliced into coins & quartered 2 each baby carrots, left same size 1 each handful of parsley 4 each to 5 cloves garlic, smash with side of knife & minced 0.5 each handful oregano 2 each to 4 pinches of crushed red pepper, depending on how hot you like it
Directions:
Mix all this together & set on low all day. If you're home, stir once an hour & drain water condensing on lid. Open the lid a crack for the last hour (this may be a wholly psychological effect that this makes the sauce taste better, but your housewill smell fantastic ;) At 6:30ish, the sauce is ready. Dig out the carrots & toss (they absorb the acid). When I make the lasagne, I sometimes use fresh spinach to augment, but this sauce is chunky enough that I don't really need it. Enjoy.
Notes:

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