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vegetarian pasta sauce

(1 rating)
faeriegroupie avatar
Recipe by
Ellen Fourroux
@faeriegroupie
Medford, OR

I needed to boost my grade in my nutrition class for nursing school in 1993.If submitting an original dish I had to prepare enough for the entire class to try it out. There were no complaints even though they ate it at 9 am. So it is with "starving students"! I have never had any complaints and my friends frequently ask me to make it.

(1 rating)
yield serving(s)
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For vegetarian pasta sauce

  • 2 can
    plum tomatoes (large cans)
  • 1 can
    tomato sauce (16 oz)
  • 2
    onions, yellow, medium, chopped
  • 1
    bell pepper, chopped
  • 2
    carrot, shredded
  • 1
    eggplant, cubed
  • 8 clove
    garlic, chopped
  • 4 Tbsp
    italian seasoning
  • 1 c
    dry red wine (any kind)
  • 1 c
    mushrooms, fresh sliced
  • 2
    bay leaves
  • 1/2 c
    oil
  • salt and pepper to taste when done
  • SMELLS WONDERFUL!

How To Make vegetarian pasta sauce

  • 1
    In food processor or by hand, chop eggplant,onions, bell pepper,garlic. Carrots may be chopped instead of shredded also.
  • 2
    In a Dutch Oven, heat oil. Add all chopped vegetables. Saute over medium/low heat for 15 minutes. Vegetables will cook down by about half.
  • 3
    Add the cans of tomatoes, tomato sauce,Italian Seasoning,Bay Leaves, and 1/4 of the wine.
  • 4
    Simmer for 3 hours. Each hour add 1/4 cup of wine. You will need to stir the sauce about every half hour. At the 3rd hour add mushrooms. Salt and Pepper to taste.
  • 5
    Serve over any type of pasta (I use whole wheat) Sprinkle with Romano Cheese or a blend Asiago,Romano and Parmesian cheeses.
  • 6
    While simmering you may leave this chunky or mash down for a smoother sauce. Freezes well. Does not cook well in a crock pot as it is too acidic. I usually make this when I am going to be home all day. Tastes even better the following day.
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