{Not Just for Spaghetti Sauce}

Yield: A lot!  Freeze your leftovers!!
Time: 60 minute

2 1/2 bottles of Bionaturae brand tomato sauce
2 Tbls oil
1 med. onion, roughly chopped
1/2 c chopped fresh parsley
1/2 lb mushrooms (omit if yeast issues)
1 stalk celery, chopped
1 large carrot, shredded
2 Tbls balsamic vinegar
2 Tbls dry basil
1 Tbls oregano
2 tsp salt
1/2 tsp pepper
cubed butternut squash (optional)
cubed sweet potato (optional)
heaping handful of greens (kale or spinach) (optional)
grated zucchini (optional)
grated summer squash (optional)

In a large stock pot combine oil, onion, parsley, mushrooms (if using), celery, carrot (and any other hard veggies you are using). Cook over medium heat until onion and celery are translucent. Add all other ingredients and bring to a boil. Once at a boil, cover and lower temp to a slow simmer, stirring occasionally until all veggies are soft.

NOW-you can either leave the sauce chunky as is OR with an immersion blender or counter-top blender, you can puree the sauce down. Once sauce is finished, taste test your seasonings. *Note:  NEVER put hot liquids into your blender, you'll blow the lid right off (you do it once, you'll never do it again, trust me!).

*Great for noodles, lasagna, pizza etc...