Recipe by glitter
This is easy, delicious, and quite versatile. While the marinara is cooking, the water for 16 oz. of pasta is put on, and you can make a fresh green salad in the meantime. Your meal is done in no time and don't forget the rustic bread!
- 2 tablespoons extra virgin olive oil
- 1⁄2 medium onion, chopped finely
- 2 stalks celery, chopped fine
- 1 green bell peppers or 1 red bell pepper, chopped finely
- 1 carrot, peeled and shredded
- 3 cloves garlic, minced fine
- 3 large mushrooms, sliced or chopped to preference
- 1 (6 ounce) can tomato paste
- 1 (28 ounce) can stewed tomatoes or 1 (28 ounce) can crushed tomatoes
- 1 beef bouillon cube
- 1⁄2 cup red wine, to taste
- 6 sprigs fresh Italian parsley, chopped fine
- 8 fresh basil leaves, chopped fine or 2 tablespoons frozen homemade pesto sauce
- fresh ground pepper
- 1⁄2 teaspoon grated nutmeg
- 1 pinch finely ground fennel
- 1 tablespoon sugar
- 1⁄4 cup parmesan cheese
- 1 pinch hot pepper flakes (optional)
Directions See How It's Made
- Heat oil in a 4 qt.
- pan add and saute onion, celery,and green pepper.
- When your onion is clear not brown, add the rest of your ingredients.
- Bring to a boil.
- Simmer 20-30 minutes.
- If you like a thicker sauce can be cooked longer.
- This can be used on pasta, etc.
- right away or frozen for later use.
- --Ifyou prefer a meat sauce use this same recipe, except leave out the beef bouillion.
- Brown 1/2 lb.
- beef plus 1/2lb.
- of pork or use italian sausage meat without the casing.
- Meatballs is another variation.