INGREDIENTS
8 ozs
mushrooms
1
green bell pepper
1
vegetable stock cube
56 oz
canned tomatoes
2 Tablespoons
butter
2 Tablespoons
brown sugar
1 Tablespoon
dried basil
1 Tablespoon
oregano
1 Tablespoon
tomato paste
1 tsp
garlic salt
2
bay leaves
16 oz
cooked pasta