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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil, extra virgin | 1/2 | large | sliced very thinly | 9 1/8 | large | white mushrooms, Sliced | 7/8 | glass (3.5 fl oz) | white cooking wine | 2 | cans , 15 oz (303 x 406) | tomato sauce | 1 | large whole (3" dia) | Tomatoes, roma, chopped | 3 | medium | Carrots, raw, 3 in. strips | 1 1/2 | bunchs | broccoli, florets only | 1 | tablespoon | garlic powder | 1/4 | teaspoon | black pepper | 1/4 | teaspoon | basil (dried) | 1/4 | teaspoon | rosemary, dried | 1/4 | teaspoon | thyme, dry, ground | 2 | tablespoons | parsley, chopped | 4 | packages (5 oz) | Cheese, parmesan, grated | 1/3 | tablespoon | sea salt or kosher salt (medium to fine grain) |
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Steps
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Sequence
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Step
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| | 1 | Heat olive oil in a medium-size saucepan over low to moderate heat for 1 minute. Add onion and cook, uncovered, until soft - about 5 minutes. Add white wine and tomato sauce. Add garlic, rosemary, thyme, basil, salt. Simmer covered for 3 minutes. Add carrots, mushrooms and (and green pepper or summer squash) and simmer for about 3 more minutes. Add chopped tomatoes. | | 2 | Garnish with parmesan cheese and parsley.
(You can also add sliced summer squash and red or green bell pepper to this) |
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