The Very Best Spaghetti Sauce

Ingredients

• 5  bay leaves 
• 0.3 cup brown sugar 
• 0.5 cup butter 
• 2 teaspoons chili powder 
• 8 ounce mushrooms fresh sliced
• 4 cloves garlic minced
• 1  bell pepper green chopped
• 1 tablespoon penzey's southwest seasoning italian
• 2 tablespoons oregano dried
• 1  bell pepper red chopped
• 15 ounce ricotta cheese 
• 18  roma tomatoes (plum)
• 12 ounce tomato paste canned
• 1 large onion white chopped
• 1 large zucchini chopped

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add tomatoes and cook for 10 minutes.
3. Drain and rinse with cold water.
4. 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.
5. Meanwhile, melt butter in a large skillet over medium heat.
6. 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.
7. 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.