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Preparation time
20 minutes
Total time:
58 minutes
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Ingredients
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15 ml (1 tbsp) of olive oil
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3 pouches So Veggie “So Wise!” Veggie Ground
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2 carrots, diced
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1 onion, chopped
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15 ml (1 tbsp) of garlic, chopped
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160 ml (2/3 cup) of red wine
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60 ml (1/4 cup) of tomato paste
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1 can of 796 ml of diced tomatoes
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625 ml (2 ½ cups) of tomato sauce
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30 ml (2 tbsp) of fresh oregano, chopped
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15 ml (1 tbsp) of sugar
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Pepper to taste
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1 litre (4 cups) of rigatonis
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125 ml (1/2 cup) of grated Parmesan
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60 ml (1/4 cup) of fresh parsley
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Directions
- In a saucepan, heat the oil over medium heat. Sauté the So Veggie “So Wise!” Veggie Ground for 1 to 2 minutes while stirring.
- Add the carrots, onion and garlic. Cook for 2 to 3 minutes. Add the wine and allow to reduce by half.
- Add the tomato paste, diced tomatoes, tomato sauce, oregano and sugar. Pepper. Bring to a boil, then simmer for 35 to 40 minutes over low-medium heat, stirring regularly.
- About 10 minutes before the sauce is finished cooking, cook the pasta al dente in a pot of salted boiling water. Drain.
- Add the pasta to the saucepan with the sauce and stir. Heat for 1 minute.
- When ready to serve, garnish with Parmesan and parsley.
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