Spaghetti With Vegetarian Bolognaise Sauce

• 14 cup sun-dried tomato
• 16 ounces whole wheat spaghetti (or regular)
• 12 cup onion, finely chopped
• 12 cup celery, finely chopped
• 12 cup carrot, finely chopped
• 12 cup red bell pepper, finely chopped
• 1 tablespoon olive oil
• 12 cup zucchini, finely chopped
• 12 cup eggplant, peeled & seeded, finely chopped
• 1 12 teaspoons garlic, minced
• 12 cup button mushroom, finely chopped
• 2 cups roma tomatoes, diced small
• 14 lb tofu, firm, diced (1/2-inch cubes)
• 14 cup good quality red wine (optional)
• 12 teaspoon salt
• 14 teaspoon sugar
• 12 teaspoon black pepper
• 1 teaspoon garlic, granulated
• 2 teaspoons basil
• 1 teaspoon rosemary
• 14 cup chopped parsley, to garnish

1. Soak the sun-dried tomatoes in boiling water until soft, about 10 minutes.
2. Dice & set aside.
3. Cook spaghetti according to instructions(about 10 minutes), rinse, drain & set aside.
4. Heat oil in a large skillet.
5. Saute onion, celery, carrots & red bell pepper in skillet until the onions are translucent, about 3 minutes.
6. Stir in the sun-dried tomatoes, then the zucchini, eggplant, garlic, mushrooms, tomatoes and tofu.
7. Add the wine, if using, and cook over a low heat until the liquid has evaporated.
8. Stir in the rest of the ingredients.
9. Place the spaghetti on a pretty serving platter, top with sauce & serve.
10. Enjoy!

tomato, whole wheat spaghetti, onion, celery, carrot, red bell pepper, olive oil, zucchini, eggplant, garlic, button mushroom, roma tomatoes, red wine, salt, sugar, black pepper, garlic, basil, rosemary, parsley

Taken from www.food.com/recipe/spaghetti-with-vegetarian-bolognaise-sauce-284618 (may not work)