Vegetarian Sauce With Whole Wheat Pasta
|Olive oil||2 Tablespoon|
|Green onion with tops||6 , chopped|
|Red onions/White onion||1 Large, chopped|
|Garlic||4 Clove (20 gm), minced|
|Mushrooms||8 Ounce, sliced|
|Celery ribs with leaves||2 , chopped|
|Bell peppers||2 Medium, chopped (Red, Green Or Yellow)|
|Canned vegetarian beans/1 can of 16-ounce kidney beans||16 Ounce (1 Can)|
|Canned no salt added tomatoes||16 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Chopped fresh basil/1/2 teaspoon dried basil||1 Tablespoon|
|Black pepper||To Taste|
|Whole wheat pasta||12 Ounce|
|Part-skim mozzarella cheese||4 Ounce, shredded|
In a large saucepan or Dutch oven, heat oil over medium-high heat.
Add onions and garlic and saute until onions are soft, 2 to 3 minutes.
Add remaining ingredients, except pasta and cheese, and bring to a boil.
Reduce heat and simmer, covered, about 1 hour, stirring frequently.
Remove bay leaf before serving.
Cook noodles according to package directions, omitting salt.
Rinse and drain.
Serve sauce over hot pasta.
Sprinkle with 1 to 2 tablespoons shredded cheese per serving.