Zesty Marinara Sauce


  • 1 medium onion, finely diced
  • 1 Tbsp. olive oil
  • 2 c. celery, finely diced
  • 2 c. fresh mushrooms, sliced or diced
  • 1 medium sweet yellow pepper, diced
  • 2 – 3 cloves garlic, minced
  • 1 12-oz. package Yves Veggie Ground Round
  • 1 Tbsp. parsley
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/4 tsp. thyme
  • 1/4 tsp. sage
  • 1/8 tsp. red pepper flakes
  • dash of cayenne
  • 3 c. tomato sauce
  • 1+1/2 c. petite diced canned tomatoes
  • 2 tsp. sugar
  • salt to taste
  • 1 lb. spaghetti noodles, or pasta of your choice, cooked


  1. Sauté onions and celery in olive oil until clear. Add mushrooms, sweet red pepper, garlic, herbs, red pepper flakes and cayenne, and continue to sauté until tender.
  2. Add veggie ground round, stirring until completely heated. Add rest of ingredients and simmer approximately 30 minutes.
  3. Serve hot over prepared pasta.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.