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Recipe submitted by smac@freenet.edmonton.ab.ca

I Love My Heart Spaghetti & Beet Sauce

Ingredients (use vegan versions):

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

Directions:

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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