| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Ethnic, Pasta, Sauces | 8 | Servings | |
INGREDIENTS
| 2 | Carrot; shredded | |
| 2 | Onion; chopped | |
| 2 | Bell pepper; chopped | |
| 4 | Stalks celery; chopped | |
| 1 | c | Mushroom; chopped |
| 4 | Cloves garlic; chopped | |
| 2 | tb | Extra virgin olive oil |
| 29 | oz | Tomatoes; canned, chopped |
| 29 | oz | Tomato sauce |
| 1 | c | Red wine |
| 1/4 | c | Italian seasoning |
| 1 | ds | Red pepper flakes |
| Salt and pepper; to taste | ||
| 12 | oz | Pasta; your choice |
INSTRUCTIONS
1. In dutch oven, heat olive oil and add carrots; saute until they begin to caramelize. Add onions, celery and peppers; saute until onions become translucent. Add mushrooms and garlic; saute briefly (2-3 minutes). 2. Add remaining ingredients; bring to a boil. Reduce heat and simmer at least 30 minutes. Adjust seasoning to taste. Posted to TNT Recipes Digest by Judi Moseley <judi@moseleygroup.com> on Mar 5, 1998
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