1 cup pasta
1/2 green bell pepper, chopped
1/2 onion, chopped
1/4 teaspoon garlic powder
2 stalks celery, sliced
1/4 teaspoon salt
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/2 teaspoon dried sage
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
4 cups sliced mushrooms
2 (6 ounce) cans tomato sauce
1 (8 ounce) can tomato paste
1/2 large onion, chopped
3 plum tomatoes, sliced
2 french grated carrots
2 medium onions, sliced
1 tablespoon olive oil
back to top
Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, toss together green bell pepper, onion, garlic powder, celery, salt, parsley, basil, sage, oregano, basil, parsley mixture, tomato sauce, tomato paste, onion, plum tomatoes, french grated carrots, onions, olive oil, and tomatoes. Cover and refrigerate at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large saucepan of water to a boil. Add white wine, and cook for 4 minutes or until boiling. Add pasta, mushrooms and tomato sauce; heat for 10 minutes or until pasta is cooked and slightly browned. Drain, stir in tomato paste.
Stir onion and mushrooms into pasta mixture. Place mushrooms mixture in a large saucepan with enough water to cover. Bring to a rolling boil. Reduce heat to medium-low and cook for 5 minutes or until mushrooms are tender. Reduce heat to medium-low and steam pasta for 15 minutes.
Bring tomato sauce to a saute. Return lightly salted water to saucepan with mushrooms mixture, cover and let simmer for 5 minutes. Add tomato paste, tomato sauce and tomato paste mixture and stir through all ingredients; cover. Let simmer for another 15 minutes.
Stir onions and mushrooms into pasta mixture. Top with mushrooms mixture, olive oil, mushrooms and tomato sauce. Heat through and serve.