2 tablespoons vegetable oil
1 onion, chopped
6 (4 ounce) cans peeled and halved mushrooms
1/2 cup dry red wine
3 cups water
1 tablespoon white sugar
1 pounds frozen spinach, thawed
2 medium potatoes, peeled, cored and diced
2 roma (plum) tomatoes, diced
1 green bell pepper, diced
1/4 cup olive oil
1 cup cider vinegar
5 tablespoons baked sweet potatoes
1 cup tomato paste
1/4 teaspoon salt
1/4 teaspoon crushed garlic pepper
1 tablespoon Worcestershire sauce
2 tablespoons Worcestershire sauce (optional)
In a heavy saucepan, heat oil over medium heat. Saute onion and mushrooms for about 5 minutes, until tender. Stir in water, wine, sugar, and mushrooms. Pour over spinach and reduce heat. Bring to a slow boil, stirring constantly until spinach is tender and sauce is thickened (about 15 minutes). Stir in tomatoes, bell peppers and olive oil. Reduce heat to low; cook, stirring occasionally, for 20 minutes or until tomatoes have shrunk. Stir in vinegar, baked sweet potatoes, tomatoes paste, salt, garlic pepper, and Worcestershire sauce. Thoroughly coat; cover and simmer for 3 hours. Thoroughly spoon any remaining sauce into bottom of glass dish and top with spinach and potatoes.
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