Servings: 8

2 28oz can diced tomatoes 2 28oz can diced tomatoes
4 celery stalks, chopped 4 celery stalks, chopped
6-4 medium carrots, chopped 6-4 medium carrots, chopped
1 medium sweet onion (vidalia) 1 medium sweet onion (vidalia)
6-8 green onions, chopped 6 to 8 green onions, chopped
2 tsp minced garlic 2 tsp minced garlic
1 Tbs sugar to taste near the end (tomatoes will sweeten as they cook) 1 Tbs sugar to taste near the end (tomatoes will sweeten as they cook)
2 tsp basil 2 tsp basil
1 tsp sallt 1 tsp sallt
1 tsp pepper 1 tsp pepper
1 tsp oregano 1 tsp oregano
1-2 tbs olive oil 1 to 2 tbs olive oil
1 15oz can northern beans, drained (optional) 1 15oz can northern beans, drained (optional)
2/3 pound spaghetti (or other noodle like mini bowtie) ⅔ pound spaghetti (or other noodle like mini bowtie)

Put vegetables in a pot and cover tightly, cooking over medium heat, stirring occasionally for 10 minutes
Add seasonings.
Re-cover and cook over medium-low for 5 minutes
Add the oil and simmer for 30 minutes or until carrots are tender.
Cook spaghetti, drain, and use with sauce.

The "sauce" comes out very chunky. Maybe smaller cuts could make it more sauce-like?  The "sauce" comes out very chunky. Maybe smaller cuts could make it more sauce-like?