Spaghetti & Beet Sauce

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    Spaghetti & Beet Sauce

    Ingredients

    • 1 28 oz can tomatoes
    • 2 medium sized beets, scrubbed well and diced
    • 1 large onion, chopped
    • 2 carrots, sliced
    • 3 good thick stalks of celery, chopped
    • green pepper, chopped (and jalepeno if so inclined)
    • 2 cups washed mushrooms, sliced
    • 1/2 cup chopped parsley
    • 3 toes garlic
    • salt-pepper-basil to taste
    • spaghetti or other favorite pasta

    Instructions

    In a blender, liquefy the beets, carrots, celery, parsley, onion and garlic with some of the tomatoes and the juice they are canned in. When this is a pretty smooth puree, put it into a pot and add the rest of the tomatoes and bring it to a gentle boil. Reduce heat and simmer for a ten minutes. Add mushrooms and simmer for about 1/2 hour. Add green pepper. Season with salt, pepper and basil as desired. Allow it to simmer a little longer, while you cook the pasta. Serve hot with a big smile. Serves: 6-8

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