Best Vegetarian Pasta Sauce Recipe

• 1 1lb.12 oz. cn crushed tomatoes, or whole Roma tomatoes, drained and crushed
• 1/2 cn whole black olives, or 1/2 cup marinated (deli) olives (omit salt), chopped and pitted
• 1 13 oz cn mushrooms, or 1/2lb. of fresh sliced mushrooms
• 1 shallot, thinly sliced, 1/3 reserved
• 1 med. onion, diced, 1/2 reserved
• 4-6 cloves garlic, depending on size, sliced or minced (I prefer sliced)
• 1-2 med. carrots, sliced or diced
• 1 celery heart, or two stalks plus a pinch of celery seed (reserved), sliced or diced
• 1 med. yellow squash
• 1 med. zucchini
• 1 Tb oregano or 5 fresh sprigs
• 1 t marjoram
• 1 Tb basil, or 5 fresh leaves
• 2 bay leaves
• 2 T high-quality extra-virgin olive oil
• 1 cup red wine (make sure wine is DRINKING quality, NOT cooking wine), 1/4 reserved (optional)
• 1/8 cup red wine vinegar
• 2 Tb balsamic vinegar
• 2 Tb Romano cheese (optional)
• 2 Tb Parmesan cheese (optional)
• 1 t MSG (optional)
• grey sea salt, or plain sea salt, or kosher to taste
• pepper melange or fresh ground pepper to taste

1. After preparing and reserving vegetables, heat olive oil in large pan or skillet.
2. Saute olives, 2/3 shallot, 1/2 onion, garlic, carrots, and celery until they begin to blacken around edges, or until minced garlic is golden brown.
3. Add 3/4 cup red wine and reduce until gone.
4. Add vinegars and reduce until gone.
5. Add remaining shallot and onion, mushrooms, zucchini and yellow squash and saute until onion is translucent.
6. Add crushed tomatoes, Romano cheese, MSG, and herbs, stir until combined, add remaining wine, salt and pepper and stir again.
7. Simmer on low for one hour, uncovered, adding water if necessary, and stirring occasionally.