Vegetarian Bolognese Sauce (Low-Fat)

• onion↗1

  chopped

• large carrot↗1

  peeled and finely diced (about 1/4-inch squares)

• stalk celery↗1

  finely diced

• green bell pepper1⁄2

  chopped

• red bell pepper↗1⁄2

  chopped

• large portabella mushroom cap↗1

  finely chopped (or use 2 small caps)

• dried oregano↗2 teaspoons

  rubbed between fingers to release the flavor

• crushed red pepper flakes↗1⁄4 - 1⁄2 teaspoon

  (optional or adjust to suit heat level)

• fresh minced garlic2 tablespoons
• dry red wine↗3⁄4 - 1 cup
• prepared fat free marinara sauce1 jar

  (26 ounce)

• salt & freshly ground black pepper

  (to taste)

Step-by-step instructions

1. 1

   Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.

2. 2

   Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.

3. 3

   Add in garlic and cook for 2 minutes.

4. 4

   Add in wine and prepared marinara sauce, bring to a simmer stirring.

5. 5

   Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.

6. 6

   Season sauce with salt and fresh ground black pepper to taste.