This recipe is a great crowd-filler-upper, especially on cold autumn nights when you really want a hot and comforting meal. It only takes about 20 minutes to prepare so it's a quick standard we have almost weekly.


  • 2 pkg. whole wheat spaghetti (we use Western Family 375g pkgs.)
  • 2 Tbsp. olive oil
  • 1 large onions, diced
  • 3 lg. cloves garlic
  • 1 green bell peppers
  • 10 mushrooms, sliced thinly
  • 1 Tbsp. each dried oregano and basil
  • 1/4 tsp. ground cinnamon
  • 1 pkg. Yves veggie ground round (about 312 g)
  • 1 lg. can crushed tomatoes (796 ml) (plus 150 ml water to rinse out can)
  • salt and cracked pepper to taste
  • splash of red wine (optional)

Bring large pot of water with a pinch of salt to the boil, cook spaghetti as directed to desired tenderness.

Meanwhile in a second large pot, sauté onions, garlic and peppers on medium heat. Once onions begin to soften, add the mushrooms and 3 spices, and continue to cook to bring out the flavour of the spices, stirring well. When the mushrooms are looking cooked, add the veggie ground round, stir and cook for a minute. Add the crushed tomatoes, rinsing out the can with another 15ml water or so (add additional water if you want a more watery sauce. Add a splash of red wine at this point if you like. Simmer until flavours are well blended, about 10 minutes. Drain cooked spaghetti and mix into sauce or serve separately (optional with grated parmesan and garlic bread :o)




Spaghetti Sauce

Spaghetti Sauce when completed

Spaghetti Sauce

A potful to feed a hungry mob :o)

Spaghetti Sauce

Served with tossed salad