Veggie Marinara Sauce

This vegetarian red sauce is from "Pasta and Co" cookbook, which has recipes from their popular Seattle take-out food shop. It is well-worth the extra steps involved. I love the small, crunchy vegetables in the sauce. I serve it over rotini (or any chunky pasta) or use it in my Giardiniera Lasagna Chunky Vegetable Lasagna.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 1⁄4 cups cauliflower, cut into 1/4 inch dice
• 1 1⁄4 cups zucchini, cut into 1/4 inch dice
• 1  cup celery, cut into 1/4 inch dice
• 1  cup carrot, into 1/4 inch dice
• 1  green peppers or 1  red pepper, cut into 1/4 inch dice
• 1⁄3 cup olive oil
• 2  cups onions, chopped
• 1  teaspoon basil
• 1  teaspoon oregano
• 1⁄2 bay leaf
• 1⁄2-3⁄4 teaspoon red pepper flakes
• 6  garlic cloves, finely minced
• 1 1⁄2 cups white wine (I like white Zin or other sweet wine)
• 1 (28 ounce) can crushed tomatoes
• 1⁄4 cup tomato paste, add this if you are making the lasagna
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar

Directions

1. Combine olive oil, basil, oregano, bay leaf, red pepper flakes, garlic and onions in 4 quart pan and cook until onion is translucent.
2. The onion and garlic should not brown.
3. Add wine and simmer 10-12 minute until alcohol evaporates.
4. Add reserved vegetables, tomatoes, tomato paste, and sugar.
5. simmer, partially covered for 5 minutes.
6. The vegetables should be crunchy.