Vegetarian Ragu alla Bolognese

**This is an OPS recipe**

1 large red bell pepper finely chopped

½ large red onion finely chopped

½ cup carrots finely chopped

8 Cremini mushroom caps finely chopped

2 zucchinis chopped

1 cup fresh basil chopped

8-10 garlic cloves chopped

3 Tbsp Olive Oil

2 28 oz. cans crushed tomatoes

1 6 oz. can tomato paste

2 tsp. Sea salt

½ tsp garlic powder

½ tsp onion powder

1 tsp Italian seasoning

½ tsp crushed red pepper flakes

½ tsp cracked black pepper

2 tsp Turbinado sugar (or any sugar you have on hand)

1 cup red wine

2 anchovy filets finely chopped

3 Tbsp. Parmesan Cheese grated

This recipe yields about 12-14 servings.

1. Heat olive oil in a large pot (the pot should be large enough for the veggies to saute evenly and deep enough to hold the sauce.) over medium heat.

2. Add chopped veggies (I used a food processor), bell pepper, red onion, carrots, mushrooms, and zucchini and garlic to the oil and saute until the veggies are just tender, not mushy. *Add the garlic to the pot after the veggies as to prevent the garlic from burning.

3. Season the veggie mixture with salt, garlic powder, onion powder, Italian seasoning, red pepper flakes, black pepper, and chopped anchovy fillets (optional). Stir.

4. Add the tomato paste. *To get all the paste out of the can, pour some of the red wine in, scrape down the side with a spoon and pour into pot.

5. Add the red wine and stir until the paste starts to dissolve.

6. Add the crushed tomatoes, sugar, a little more olive oil and Parmesan cheese.

7. Turn the flame down to low, put a lid on the pot and allow to simmer for an hour or more. The longer you cook it, the better it tastes!

Serve over your choice of pasta with my Crusty Garlic Bread recipe and enjoy! The pastas featured in the picture are a mix of Three Cheese Ravioli and Pumpkin and Pine Nut Ravioli. Got those from Sprouts Farmer’s Market.

Tip #1: You can make really big batches of this sauce, put in mason jars and store it in your fridge for up to 1 month. If you store it in plastic ziploc bags and freeze it, it’ll keep for up to 4 months.

Wine pairings:

Pinot Noir

Cotes du Rhone

Chianti

Merlot

Red Bordeaux

Beaujolais

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