2 bunches parsley, finely chopped
1/3 cup chopped onion
8 cloves garlic, minced
1 (8 ounce) can Italian-style pasta (such as Petit Roast)
3 tablespoons olive oil
1 (16 ounce) package frozen mixed vegetables, thawed
1 1/2 cups shredded mozzarella cheese
1 lb spaghetti, shredded
Melt the balsamic vinegar in a 2 quart casserole dish. Transfer the sauce to a 4 quart casserole dish.
In a large medium saucepan, combine garlic, onions, olive oil, and mixed vegetables and cook over low heat until simmering. Reduce heat to medium and cook, stirring, for 40 minutes.
Stir in pasta, reduce heat, and cook, stirring, for 15 minutes. Drain excess fat. Stir in shredded cheese and return sauce to a cooking stage. Simmer uncovered over low heat for 30 minutes. Stir into the sauce.
Stir pasta into sauce, bring to a simmer, reduce heat, and simmer 15 minutes more. Drain sauce and stir in cooked spaghetti. Stir in cooked pasta, toss and spoon into dishes. Drizzle with remaining olive oil and serve at table topped with yellow pepper slices.