Fresh Spaghetti Sauce

We recommend you try this delicious fresh spaghetti sauce!


9 roma (plum) tomatoes
1 (6 ounce) can tomato paste
55 g butter
2 cloves garlic, minced
2-1/2 bay leaves
1/2 large white onion, chopped
1/2 large zucchini, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
110 g fresh mushrooms, sliced
5 g dried oregano
2 g Italian seasoning
3 g chili powder
15 g brown sugar
215 g ricotta cheese
Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 1 cup of water. Cover and simmer on low heat.
Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onion; saute until onions are translucen
t. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.
Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 4 to 6 hours. Stir in the ricotta cheese 10 minutes before serving.