Spicy And Smokey Veggie Pasta Sauce

• 2 tablespoons garlic infused olive oil
• 1-1/2 cups sweet onion (diced)
• 8 oz white button mushrooms (sliced)
• 8 oz baby portabella mushrooms (sliced)
• 4 cloves garlic (minced)
• 1/2 cup full bodied red wine (petite syrah)
• 12 oz bag veggie crumbles (meatless substitute equal to 1 pound)
• 14 oz can diced tomatoes w/mushrooms
• 8 oz can tomato sauce w/garlic, basil and oregano
• 6 oz can tomato paste
• 1 teaspoon red pepper flakes (or to taste)
• 1/2 teaspoon ground cumin
• 6 oz roasted red peppers (foughly chop)
• 3-1/2 oz sun dried tomatoes (diced)
• 1/4 cup fresh basil (confetti)
• 1/4 cup fresh flat leaf parsley (roughly chop)
• 1/4 teaspoon freshly grated nutmeg
• salt and pepper to taste

1. Caramelize onions in olive oil. Stir in mushrooms and add salt and pepper. Saute onion and mushroom mixture until they just start to stick. Sir in wine and deglaze pan. Add garlic and continue to saute until liquid is reduced by about 1/2. Add veggie beef, tomatoes, tomato sauce. Stir together until well blended. Stir in red pepper flakes, cumin and nutmeg. Taste for spices and adjust if necessary. Stir in roasted red peppers and sun dried tomatoes. Add tomato paste and continue to saute until desired thickness. Taste for spices and adjust if necessary. Add basil and parsley (reserving a little for garnish). Stir will and plate
2. Serve over Bucatini Rigati and top with shaved parmesan and asiago cheese.

garlic, sweet onion, white button mushrooms, baby portabella mushrooms, garlic, full bodied red wine, veggie crumbles, tomatoes, tomato sauce, tomato paste, red pepper, ground cumin, red peppers, tomatoes, fresh basil, flat leaf parsley, freshly grated nutmeg, salt

Taken from www.epicurious.com/recipes/member/views/spicy-and-smokey-veggie-pasta-sauce-1200735 (may not work)