Carolyn Pringle's Notes:
Expand1 Red Pepper Ask a question about this ingredient
1 Green Pepper Ask a question about this ingredient
1 Onion Ask a question about this ingredient
10 Mushrooms Ask a question about this ingredient
3 Garlic Cloves Ask a question about this ingredient
1.5 pounds Roma Tomatoes Ask a question about this ingredient
2 teaspoons Sugar Ask a question about this ingredient
1 bunch Fresh Basil Ask a question about this ingredient
1 bunch Fresh Oregano Ask a question about this ingredient
1 dash Salt & Pepper to taste Ask a question about this ingredient
1 tablespoon Red Wine Ask a question about this ingredient
1 pound Broad noodles Ask a question about this ingredient
2 tablespoons Olive Oil Ask a question about this ingredient
Heat oil on medium heat. Chop the all veggies. Cook the onions and peppers first for a few minutes. Then add the garlic and mushrooms and cook for a few more minutes. Then add the tomatoes, sugar, salt and pepper. After a few minutes, add the wine and some of the fresh herbs. Keep the pan uncovered while the veggies are cooking down. If you like your sauce more watery, then you can cover it for awhile. Otherwise, this recipe cooks quickly and should be added to the noodles as soon as you get them cooked. Enjoy!
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Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Oh yes, don't forget some shredded romano cheese and some uncooked, shredded basil as garnish. Delish!