Garden Bolognese Sauce

You must make this. Serve it over polenta or your favorite pasta. And check out my garlic bread recipe. You will love me forever. This is adapted from Vegan Italiano (Penguin Group).

2 tlbs olive oil

1 med onion chopped (6 oz)

1 med-large zucchini chopped (6 oz)

1 large yellow squash (6 oz)

1 green pepper (6 oz)

1 red pepper (6 oz)

4 oz sliced mushrooms

6 garlic cloves finely chopped

1 26-oz jar pasta sauce, prefereably the tomato-basil variety

1/4 cup dry red wine, or more! (do NOT skip this ingredient)

1/2 cup sun-dried toms (I use the oil packed because they are best IMO, but dried and soaked works)

salt and pepper to taste

Chiffonade Basil (you know what this is right?)

Med Stockpot

Oil heated over med heat

All veg from onion through garlic

cook, stirring a few times until veg is just soft about 5 min

Add the sauce, the wine, the sun-dried tomatoes, salt and pepper.

bring to boil over med-high then reduce to med-low and simmer nicely for about 20 min. until thickened. Stir in the basil and serve hot.

Note: the 6-oz thing is a rule of thumb go over or under by an ounce and it won't kill the recipe.

Photo: Garden Bolognese over Polenta Cakes.