Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted (1 stick)
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup onion diced
- 3 bay leaves
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon parsley
- 4 cloves garlic minced
- 1 15-ounce can diced tomatoes
- 1 6-ounce can tomato paste
- 1 13-ounce package chicken-style soy meat substitute (I used two boxes of Quorn)
- 2 cups vegetable broth low-sodium
- 1 cup wine white or red
- 1 teaspoon lemon zest grated
- pasta cooked
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add celery, carrots, onion, bay leaves, thyme, oregano, and parsley, and cook 10 to 15 minutes, or until vegetables are tender.
- Add garlic and sauté 2 to 3 minutes.
- Stir in tomatoes and tomato paste, and cook 5 minutes.
- Add meat substitute, broth, wine, and lemon zest, and season with salt and pepper.
- Simmer 20 minutes, or until sauce thickens and meat substitute is heated through.
- Serve over pasta.
Recipe Notes
January 29, 2010
This made a nice, thick, tasty red sauce and everyone liked it. Made it vegan by leaving out the butter. Might try adding mushrooms next time.
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