Yield: 2 Quarts
Time: Several hours, mostly simmering
(Last modified:
20240802.1040:
20240731.0818:
)
- Sauté in water, approximately 5 minutes, stopping before onions become translucent:
- ½ red pepper
- 1 onion
- 1 medium carrot, shredded
- 1 clove garlic
- Add ½ way through sauté 4oz mini bella mushroomes, chopped finely
- Add:
- 1t basil
- 1t oregano
- 1t mint
- pinch red pepper flakes
- 2 cans 14.5oz (no salt added) diced tomatoes ("muir glen", which weren't san marino species)
- ⅓ "chipps pink" apple, peeled & chopped
- 1T tomato paste
- 1 medium "on the vine" tomato
- ¼C white wine (sauv blanc)
- 4t nutritional yeast
- Simmer an hour, adding ½C water
Non-vegan version took about 1.5 hours from start to finish:
- Change some ingredients:
- 1.6oz ground beef - can probably cut this in half
- a bit of honey
- some turmeric
- some celery, cut finely
- 2 cloves garlic
- no apple (none available at the time)
- ¾C red wine
- Pressure cook 8 minutes
- Add:
- 1T nutrional yeast
- some water
- Simmer about an hour to reduce sauce
Notes: