Vegetarian Pasta Sauce Recipe

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Vegetarian Pasta Sauce

Ellen Fourroux

By
@faeriegroupie

I needed to boost my grade in my nutrition class for nursing school in 1993.If submitting an original dish I had to prepare enough for the entire class to try it out. There were no complaints even though they ate it at 9 am. So it is with "starving students"! I have never had any complaints and my friends frequently ask me to make it.


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Serves:

eight

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

2 can(s)
plum tomatoes (large cans)
1 can(s)
tomato sauce (16 oz)
2
onions, yellow, medium, chopped
1
bell pepper, chopped
2
carrot, shredded
1
eggplant, cubed
8 clove
garlic, chopped
4 Tbsp
italian seasoning
1 c
dry red wine (any kind)
1 c
mushrooms, fresh sliced
2
bay leaves
1/2 c
oil
salt and pepper to taste when done

SMELLS WONDERFUL!

Directions Step-By-Step

1
In food processor or by hand, chop eggplant,onions, bell pepper,garlic. Carrots may be chopped instead of shredded also.
2
In a Dutch Oven, heat oil. Add all chopped vegetables. Saute over medium/low heat for 15 minutes. Vegetables will cook down by about half.
3
Add the cans of tomatoes, tomato sauce,Italian Seasoning,Bay Leaves, and 1/4 of the wine.
4
Simmer for 3 hours. Each hour add 1/4 cup of wine. You will need to stir the sauce about every half hour. At the 3rd hour add mushrooms. Salt and Pepper to taste.
5
Serve over any type of pasta (I use whole wheat) Sprinkle with Romano Cheese or a blend Asiago,Romano and Parmesian cheeses.
6
While simmering you may leave this chunky or mash down for a smoother sauce.
Freezes well.
Does not cook well in a crock pot as it is too acidic.
I usually make this when I am going to be home all day.
Tastes even better the following day.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Low, #fat, #No, #Water, #sodium, #Added