Sauté in large kettle:
3 Tblsp olive oil
1 cup chopped onions
1 Tblsp minced garlic
1 cup green peppers
2 tsp basil
1 tsp oregano
2 Bay leaves
1/2 lb coarsely chopped mush rooms
2 tsp salt
When onions are clear and soft add:
1 lb 12 oz can of tomato puree
1 6 oz can tomato paste
2 Tblsp dry red wine
1 cup freshly chopped tomatoes
1/4 tsp black pepper
Turn the heat down to let simmer about 45 minutes, stirring occasionally then add:
1/2 cup freshly chopped parsley
1/2 cup grated Parmesan cheese
Adapted from The Moosewood Cookbook by Molly Katzen, 1977
