vegetarian pasta sauce
(1 RATING)
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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prep time
30 Min
cook time
3 Hr
method
Stove Top
yield
eight
Ingredients
- 2 cans plum tomatoes (large cans)
- 1 can tomato sauce (16 oz)
- 2 - onions, yellow, medium, chopped
- 1 - bell pepper, chopped
- 2 - carrot, shredded
- 1 - eggplant, cubed
- 8 cloves garlic, chopped
- 4 tablespoons italian seasoning
- 1 cup dry red wine (any kind)
- 1 cup mushrooms, fresh sliced
- 2 - bay leaves
- 1/2 cup oil
- - salt and pepper to taste when done
- SMELLS WONDERFUL!
How To Make vegetarian pasta sauce
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Step 1In food processor or by hand, chop eggplant,onions, bell pepper,garlic. Carrots may be chopped instead of shredded also.
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Step 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.
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Step 3Add the cans of tomatoes, tomato sauce,Italian Seasoning,Bay Leaves, and 1/4 of the wine.
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Step 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.
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Step 5Serve over any type of pasta (I use whole wheat) Sprinkle with Romano Cheese or a blend Asiago,Romano and Parmesian cheeses.
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Step 6While 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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