• 2 Cups grated carrot
  • 2 Cups finely diced celery
  • 2 Cups finely diced onion
  • 1 Cup finely diced red pepper
  • 12 cloves garlic
  • 3 teaspoon basil
  • 4 cans (28 oz.) plum crushed tomatoes
  • 1 small can of tomato paste
  • 3 tablespoon Italian seasoning
  • 2 tsp salt
  • 2 tsp ground black pepper – add extra if necessary
  • 1 tsp hot red peppers (add more after tasting)
  • 4 tsp beef bouillon (optional)


Add carrot, celery, onion, red pepper to a fry pan, garlic, basil, italian seasoning, salt, pepper red pepper and sauté. Pour in crushed tomatoes and beef bouillon. Bring to a boil and cover. Reduce heat to simmer for 4-6 hours, stirring to make sure it does not burn.

Option: You can also transfer sauce to an oven proof container and put into oven to simmer at 200 degrees F. for 4-6 hours.

Serve with pasta, spaghetti squash or use with  your favourite Italian dish.