Prep 15 mins
Cook 1 hr 30 mins
This is a recipe adapted from the net. We make a lot of different cuisines at home but my friends say I have a touch for Italian cuisine. Funnily enough I myself have never tasted authentic Italian cuisine. There are good Italian restaurants but we do not eat out much. No inclination as my hubby says I make better stuff at home. Very good excuse not to take me out and keep me happy with the complement too! ;)I have married a wonderful and smart man! I don't complain as cooking is a passion with me.
- 2 tablespoons olive oil
- 6 green onions, with tops,chopped
- 1 large red onions or 1 large white onion, chopped
- 4 cloves garlic, minced
- 225 g mushrooms, sliced
- 2 stalks celery & leaves, chopped
- 2 medium red bell peppers or 2 medium green bell peppers or 2 medium yellow bell peppers, chopped
- 1 (16 ounce) can kidney beans (I use dried beans and soak and cook them, no canned stuff for us)
- 450 g chopped tomatoes
- 1 cup water
- 1⁄2 cup dry red wine (or alternatively you can use 2 cups vegetable stock, I use chicken stock for a non-veg flavour)
- 1⁄4 cup minced fresh parsley
- 1 bay leaf
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon chopped fresh basil or 1⁄2 teaspoon dried basil
- fresh ground black pepper
- 350 g whole wheat pasta
- 150 g mozzarella cheese, grated
- Heat oil in a large saucepan.
- Add onions and garlic and saute until onions soften, this should take 2-3 minutes.
- Add all the other ingredients, one after the other in quick succession except pasta and cheese, and bring to a boil.
- Cover and simmer, covered, about 1 hour, stirring occasionally.
- Remove bay leaf before serving.
- Cook noodles, omitting salt.
- Rinse and drain.
- Serve sauce over hot pasta.
- Keep the grated cheese on the side to garnish into individual plates.
We loved this, Fay. I used 1/2 cup red wine and 1 cup vegetable stock in place of the water. I improvised on the amounts of veggies (using up pieces of green pepper I had in the fridge and omitting the celery as I really don't like it!) and used a can of tomatoes in garlic sauce. I served it over low-carb pasta (because the fiber count is so high on it) and along with #89065 to dip into it. The kids even ate it! Of course, 1 child ate only beans and one ate mainly mushrooms but hey, it happens! Thanks for such a wonderful weeknight dinner Fay!
I made this recipe yesterday. Found out that it wasn't my favorite. The recipe calls for 1/2 cup red wine. Or two cups of broth. If you add 2 cups of broth to it. It will become soup. Omit the broth, then add chicken broth cubes. Add extra spices and still and still wasn't that flavorable. Add two chicken broth cubes. Which did improve the taste of it. Sorry Fay, maybe next time.