Meatless Sauce

Hey Mags...you inspired me to cook up a lil something in honor of your "snow day" recipe.  Decided to make my spaghetti sauce without the ground beef and also add a few other things I don't usually use and omit others.  Have to say that it was quite good, but you know I will always prefer to have it with the beef.  As with my other sauce, I don't measure so I have put down approximate amounts; season to your liking.  Let me know how yours turned out!  Love ya...Mom

Ingredients


2 Cans Crushed Tomatoes (28 oz)
1 Can Puree (28 oz)
1 Small Can Tomato Paste
1 Green Pepper (Chopped)
1 Small Onion (Chopped)
1 Large Garlic Clove (Finely Chopped)
1/4 - 1/3 Cup of Red Wine 
2 Tbs Extra Virgin Olive Oil
1 Tsp Italian Seasoning
1 Tsp Oregano
1/2 Tsp Basil Leaves
1 Tsp Parsley Flakes
1 Tsp of Sugar (You could also use a little shredded carrot, very good also)
1 Bay Leaf (Your favorite....hahahaha)
Pinch of Crushed Red Pepper
Salt & Pepper To Taste


In large skillet add 1 1/2 Tbs of EVOO, green pepper and onion.  Saute until soft and a bit translucent on medium high heat.  Add remaining ingredients and simmer for 20 - 30 minutes.  Serve with you favorite pasta...trying to use up my pasta I had the most of....so penne was used tonight.  I would be remiss if I did not mention the following....remove bay leaf before serving!

(Yes....chicken soup on the back burner!)