Vegetarian Bolognese Sauce (Low-Fat)

• 1 onion, chopped
• 1 large carrot, peeled and finely diced (about 1/4-inch squares)
• 1 stalk celery, finely diced
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 large portabella mushroom cap, finely chopped (or use 2 small caps)
• 2 teaspoons dried oregano (rubbed between fingers to release the flavor)
• 1/4 - 1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
• 2 tablespoons fresh minced garlic
• 3/4 - 1 cup dry red wine
• 1 (26 ounce) jar prepared fat free marinara sauce
• salt & freshly ground black pepper (to taste)

1. Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.
2. Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
3. Add in garlic and cook for 2 minutes.
4. Add in wine and prepared marinara sauce, bring to a simmer stirring.
5. Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.
6. Season sauce with salt and fresh ground black pepper to taste.

onion, carrot, celery, green bell pepper, red bell pepper, portabella mushroom, oregano, red pepper, garlic, red wine, marinara sauce, salt

Taken from www.food.com/recipe/vegetarian-bolognese-sauce-low-fat-319912 (may not work)