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VEGETABLE PASTA SAUCE
1 large onion, chopped
2 tsp. dry basil
2 tsp. fennel seed
2 Tbsp. olive oil or salad oil
1/2 lb. mushrooms, sliced
1 cup dry red wine
1 large can tomato paste
1 clove garlic, minced
2 tsp. dry tarragon
2 tsp. dry oregano leaves
1 cup zucchini pieces
1 medium green pepper, chopped
2 lb. ripe tomatoes
1 Tbsp. sugar
In a 4 to 5 quart pan over medium heat, cook onion, garlic, basil,
tarragon, fennel and oregano in oil, stirring often until onion is
limp, 10 to 15 minutes. Add zucchini, mushrooms and green pepper.
Cook until mushrooms are limp, stirring often, 10 to 15 minutes.
Add wine, tomatoes, tomato paste and sugar to pan. Bring to a boil
over high heat, then reduce heat to low; cover and simmer until
sauce is thick, stirring occasionally, about 45 minutes. Use hot.
Makes about 7 cups.
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Vegetable 02