Vegetarian spaghetti sauce

Gives one big pot of sauce (about 24 servings)

Estimate cooking time: 3 hours

Recipe from Dominic Baril

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Ingredients:

• Olive oil
• 1 onion
• 5 garlic gloves
• 3 carrots
• 3 bell peppers
• 1 227 g pack of white mushrooms
• 3 packs of Yves italian vegetarian ground beef
• 1/2 bottle of relatively cheap red wine (Nicolas-Laloux-ish)
• 1 796 ml can of diced tomatoes
• 1 540 ml can of tomato juice
• 1 156 ml can of tomato paste
• 100 ml of sriracha (adjust for desired spiciness)
• Fresh basil
• Dried thyme
• Salt and pepper

Steps:

• Heat the oil in a large pot, add the onion, garlic, carrot, pepper and mushrooms. Cook 3 minutes or until tender
• Add the vegetarian ground beef, book everything another 4 minutes
• Add salt, pepper to taste, then add the wine and stir
• Add the diced tomatoes with juice, tomato juice, sriracha and tomato paste. stir until everything is thoroughly mixed
• Bring to a boil, then add the thyme
• Lower the heat to low, let cook for two hours with a closed lid
• Cook one more hour with an open lid, or until the sauce has a good degree of thickness