The Very Best Spaghetti Sauce

Ingredients

• 18 roma (plum) tomatoes
• 2 (6 ounce) cans tomato paste
• 1/2 cup butter
• 4 cloves garlic, minced
• 5 bay leaves
• 1 large white onion, chopped
• 1 large zucchini, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (8 ounce) package fresh mushrooms, sliced
• 2 tablespoons dried oregano
• 1 tablespoon Italian seasoning
• 2 teaspoons chili powder
• 1/4 cup brown sugar
• 1 (15 ounce) container ricotta cheese

Directions

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 2 cups 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 onions; saute until onions are translucent. 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 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.