 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 15 |
|
From Quick Cooking magazine. Ingredients:
2 cups mushrooms, sliced |
1 1/2 medium carrots, chopped |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
1/4 cup green bell pepper, chopped |
1/4 cup red bell pepper, chopped |
2 garlic cloves, minced |
1/8 cup olive oil |
1 (28 ounce) can crushed tomatoes |
2 (8 ounce) cans tomato sauce |
0.5 (12 ounce) can tomato paste |
1/2 cup vegetable broth |
1 teaspoon dried basil |
1 teaspoon dried oregano |
3/4 teaspoon brown sugar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup parmesan cheese |
Directions:
1. Saute mushrooms, carrots, celery, onions, green peppers, red peppers, and garlic in olive oil until tender.
2. Stir in the remaining ingredients.
3. Bring to a boil, reduce heat, cover, and simmer for one hour.
|
|