| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian6 | 4 | servings |
INGREDIENTS
| 1 | lg | Onion; chopped |
| 1 | Garlic clove; minced | |
| 2 | ts | Dried basil |
| 2 | ts | Dried tarragon |
| 2 | ts | Fennel seed |
| 2 | ts | Dried oregano; leaves |
| 2 | tb | Olive oil |
| 1 | c | Zucchini; cut in 1/2" pcs |
| 1/2 | lb | Mushrooms; sliced |
| 1 | md | Green bell pepper; chopped |
| 1 | c | Dry red wine |
| 2 | lb | Tomatoes; red ripe, peel, |
| ; core, chop | ||
| 12 | oz | Tomato paste |
| 1 | tb | Sugar |
INSTRUCTIONS
In 4 or 5 quart pan over medium heat, cook onion, garlic, basil, tarragon, fennel and oregano in oil stirring often, until onion is limp (10-15 min). Add zucchini, mushrooms and green pepper. Cook until mushrooms are limp, stirring often, 10 to 15 minutes Add wine, tomatoes, tomato paste and sugar to pan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until sauce is thick, stirring occasionally, about 45 minutes Use hot or cool, cover and refrigerate. Per serving: 275 Calories (kcal); 9g Total Fat; (28% calories from fat); 8g Protein; 40g Carbohydrate; 0mg Cholesterol; 735mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Sherri Vaughn Converted by MM_Buster v2.0n.
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