Vegetarian Pasta Sauce
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- 2 can(s)
- plum tomatoes (large cans)
- 1 can(s)
- tomato sauce (16 oz)
- onions, yellow, medium, chopped
- bell pepper, chopped
- carrot, shredded
- eggplant, cubed
- 8 clove
- garlic, chopped
- 4 Tbsp
- italian seasoning
- 1 c
- dry red wine (any kind)
- 1 c
- mushrooms, fresh sliced
- bay leaves
- 1/2 c
- salt and pepper to taste when done
1In food processor or by hand, chop eggplant,onions, bell pepper,garlic. Carrots may be chopped instead of shredded also.
2In a Dutch Oven, heat oil. Add all chopped vegetables. Saute over medium/low heat for 15 minutes. Vegetables will cook down by about half.
3Add the cans of tomatoes, tomato sauce,Italian Seasoning,Bay Leaves, and 1/4 of the wine.
4Simmer 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.
5Serve over any type of pasta (I use whole wheat) Sprinkle with Romano Cheese or a blend Asiago,Romano and Parmesian cheeses.
6While simmering you may leave this chunky or mash down for a smoother sauce.
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.