Date: Sun, 03 Apr 94 13:42:52 CDT
From: simmons@Texaco.COM (Robert L. Simmons)
Pasta Sauce
1/4 cup red wine
3 onions, chopped
6-8 cloves garlic, minced
1 cup chopped green bell pepper
1/2 lb sliced mushrooms
2 15-oz cans whole tomatoes
2 15-oz cans tomato sauce
1 cup TVP
2 tbsp Worcestershire sauce (veg., if desired)
2 tsp powdered oregano (Margret says this is critical)
1 tbsp basil leaves
1/2 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1/2 tsp black pepper
1/2 tsp salt
This makes about 12 cups of sauce, so you're going to need a big pot. I
used our No. 10 iron skillet.
Saute the onions in the wine until translucent. Add garlic, bell pepper
and mushrooms, and cook on low heat for about 20 minutes, stirring
occasionally. Add the remaining ingredients and simmer for about an
hour, again, stirring occasionally. Serve over pasta.
kwvegan vegan