Marinara glitter-style

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!

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 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

1. Heat oil in a 4 qt.
2. pan add and saute onion, celery,and green pepper.
3. When your onion is clear not brown, add the rest of your ingredients.
4. Bring to a boil.
5. Simmer 20-30 minutes.
6. If you like a thicker sauce can be cooked longer.
7. This can be used on pasta, etc.
8. right away or frozen for later use.
9. P.
10. S.
11. --Ifyou prefer a meat sauce use this same recipe, except leave out the beef bouillion.
12. Brown 1/2 lb.
13. beef plus 1/2lb.
14. of pork or use italian sausage meat without the casing.
15. Meatballs is another variation.