Italian veggie sauce over broad noodles

By Carolyn Pringle • July 7, 2010 • 1 Comments

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Author Notes: This recipe came out of wanting to clear out my crisper of vegetables while they were still good! Also, I have very mature basil plants and oregano plants, so any recipe in which I can use those herbs are always at the top of my list when deciding what to cook. - Carolyn Pringle

Serves 4-6

1 Red Pepper
1 Green Pepper
1 Onion
10 Mushrooms
3 Garlic Cloves
1.5 pounds Roma Tomatoes
2 teaspoons Sugar
1 bunch Fresh Basil
1 bunch Fresh Oregano
1 dash Salt & Pepper to taste
1 tablespoon Red Wine
1 pound Broad noodles
2 tablespoons Olive Oil

Heat oil on medium heat. Chop the all veggies. Cook the onions and peppers first for a few minutes. Then add the garlic and mushrooms and cook for a few more minutes. Then add the tomatoes, sugar, salt and pepper. After a few minutes, add the wine and some of the fresh herbs. Keep the pan uncovered while the veggies are cooking down. If you like your sauce more watery, then you can cover it for awhile. Otherwise, this recipe cooks quickly and should be added to the noodles as soon as you get them cooked. Enjoy!