INGREDIENTS 3
large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1
large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (
large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese
Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translu
Sauce DIRECTIONS
In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucen
In a heavy stainless steel
sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translu
sauce pan sauté the onions and garlic
in 1 tablespoon olive oil until soft and translucen
in 1 tablespoon olive oil until soft and
translucent.
In a large sauce pan cook onions in butter (over medium heat) until soft and translucen
In a
large sauce pan cook onions
in butter (over medium heat) until soft and translucen
in butter (over medium heat) until soft and
translucent.