Step 1

Add baby bella and shitake mushrooms to a food processor and either pulse or shred, until minced

Step 2

Transfer mushrooms to a large skillet or dutch oven

Step 3

Add celery chunks, carrot chunks, garlic cloves, and onion pieces to the food processor and pulse/shred

Step 4

Add the celery/carrot/garlic/onion mixture to the mushrooms in the pan

Step 5

Add 1 teaspoon of salt and 1/2 teaspoon of pepper to the vegetables

Step 6

Turn the burner on medium high heat and sautee vegetables for 25-30 minutes, stirring often, until vegetables cook down and most of the liquid evaporates

Step 7

Puree diced fire roasted tomatoes in the food processor until smooth

Step 8

Add the pureed tomatoes to the vegetables along with the basil, oregano, nutritional yeast, and sugar

Step 9

Taste and add any seasonings if necessary (if it tastes too acidic, add a little more sugar as necessary)

Step 10

Heat until hot throughout, then serve

Step 11

Serve over spaghetti and topped with parmesan cheese, if desired