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“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:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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