2 C onion, chopped

1 C fine diced celery

1 T Sundried Tomato Bread Dipping Spices available at The Tasteful Olive

1 C red wine

2 T tomato paste

1 15 oz can crushed tomatoes

1 C fine diced carrot

1-1/2 C sliced mushrooms

1 C vegetable stock

1/4 C olive oil (your choice)


In large Dutch oven over medium heat, saute onions, celery and carrots until they brown and soften. Stir in tomatoes, tomato paste and the Smoked Tomato Blend and cook for 10 min. Add in wine and stock and bring to boil, then simmer and cook at least 2 hours or up to 8. Serve over Fusilli, Radiatore or other thick cut pasta, with Parmesan Cheese.

     recipe by Nathan Bovos