Ingredients
1 large onion, chopped1 large green pepper, chopped2 celery ribs, chopped2 tablespoons olive oil1 can (6 ounces) pitted ripe olives, drained and sliced6 garlic cloves, minced4 teaspoons beef bouillon granules1 cup hot water2 cans (15 ounces each) tomato sauce1 can (28 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste1 jar (6 ounces) sliced mushrooms, drained2 teaspoons dried basil2 teaspoons dried oregano1/2 teaspoon salt, optional1/2 teaspoon pepperHot cooked pasta
Preparation
In a Dutch oven, saute the onion, green pepper and celery in oil until vegetables are tender. Add olives and garlic; cook 1 minute longer.
Dissolve bouillon in hot water; add to vegetable mixture. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, basil, oregano, salt if desired and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve with pasta.
