| 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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