30 ml (2 tbsp.) Corn oil
1 onion, finely chopped
1 clove garlic, finely chopped
1/2 green pepper, finely chopped
12 mushroom pieces
1 stalk celery, finely chopped
1 carrot, grated
2 zucchini, cut into pieces
1 can tomatoes 796 ml (28 oz)
1 can tomato paste 156 g (5 1/2 oz)
5 ml (1 tsp.) Sugar
1 bay leaf
2 ml (1/2 tsp.) Oregano
2 ml (1/2 tsp.) Basil
1 ml (1/4 tsp.) Marjoram
1 ml (1/4 tsp.) Thyme
1 ml (1/4 tsp.) Chilis
5 ml (1 tsp.) Salt
1 pinch of pepper
375 g (3/4 lb) noodles

Heat oil in a pan. Sauté the onion and garlic for about 5 minutes over medium heat, without leaving to color.

Add pepper, mushrooms, celery, carrot, zucchini, tomatoes, tomato paste and sugar.

Season with bay leaves, oregano, basil, marjoram, thyme and crushed chilies. Salt and pepper.

Bring to boil. Reduce heat and simmer for about an hour.

Cook the noodles in a saucepan as directed. Rinse and drain and drizzle with sauce.

Time: 1 hour 25 minutes
Servings: 4