Pasta With Garden Bolognese Sauce

• 2 teaspoons olive oil
• 2 cups shredded carrot
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 3/4 cups chopped portobello mushroom caps (about 1 large mushroom)
• 2 teaspoons dried oregano
• 3 garlic cloves, minced
• 1 cup dry red wine
• 1 (26-ounce) bottle fat-free marinara sauce
• 6 cups hot cooked ziti (about 3 cups uncooked short tubular pasta)
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese

1. Heat oil in a large Dutch oven over medium-high heat. Add carrot, onion, celery, and peppers; saute 10 minutes. Add mushroom, oregano, and garlic, and saute 2 minutes. Add wine and marinara sauce; bring to a boil. Reduce heat, and simmer 20 minutes. Serve over ziti, and sprinkle with cheese.

olive oil, carrot, onion, celery, red bell pepper, green bell pepper, portobello mushroom, oregano, garlic, red wine, marinara sauce, pasta, mozzarella cheese

Taken from www.myrecipes.com/recipe/pasta-with-garden-bolognese-sauce (may not work)