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Pasta with Garden Bolognese Sauce
2 teaspoons olive oil
2 cups shredded carrots
2 cups chopped onions
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cups chopped portobella mushrooms about 1 large cap
2 teaspoons dried oregano
3 cloves garlic
1 cup dry red wine
26 fluid ounces fat-free marinara sauce
6 cups hot cooked ziti --3 cups uncooked short tubular pasta
1 1/2 cups shredded part-skim mozzarella cheese
1. Heat oil in a large Dutch oven over medium-high heat. Add carrot, onion, celery, and peppers; saute 10 minutes. Add mushroom, oregano, and garlic, and saute 2 minutes. Add wine and marinara sauce; bring to a boil. Reduce heat, and simmer 20 minutes. Serve over ziti, and sprinkle with cheese.
Yield: 6 servings
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