Categories: Sauces, Vegetarian, Fat-free, Prodigy, Dec. 
      Yield: 6 servings, 
  
           -Jim Kessler 
           Dry white wine 
      2    Carrots; slice thin 
      1 lg Red pepper; chop 
      1 lg Green pepper; chop 
      1 c  Cauliflower; chop 
      1    Celery stalk; chop 
      1 lg Onion; chop 
      1 c  Broccoli; chop 
           Garlic; lots, mince 
      2 cn Tomatoes; ground, 48 oz 
      2 cn Tomato paste 
           Basil; fresh best 
           Rosemary; pulverize 
           Oregano; not too much 
           Cilantro; or It. parsley for 
           -the faint-of-heart 
           Dry red wine; something with 
           -lotsa body 
           Chicken base; or salt 
           Black pepper 
           Hot red pepper flakes; or 
           -Tabasco 
  
  Have all the vegetables ready to cook - chopped and in 
  containers. Pour about 1 oz of white wine in a large 
  lined pot. When wine is boiling, dump in carrots and 
  stir vigorously. Allow bottom to become a little dry 
  then add a small amount of wine. Continue until 
  carrots begin to soften then add each of the other 
  ingredients in turn until all are in pot. Add small 
  amounts of wine as necessary, but allow bottom to 
  become somewhat dry without burning. Remember to keep 
  STIRRING! Add the garlic last but allow to cook for 
  only about 30 seconds. After all vegetables are in 
  pot, add tomatoes and tomato paste. It is possible to 
  buy GROUND canned tomatoes, if not, no big loss. Wash 
  out cans with a quantity of red wine and add to pot. 
  Add basil, rosemary - ground in spice mill, a little 
  oregano, the cilantro, chicken base - or bouillon 
  cubes - black pepper and red pepper, stir cover pot 
  and turn heat down until sauce is barely boiling. Cook 
  until vegetables are tender and then run through food 
  mill to puree. Return to pot. Bring barely to boil, 
  adjust seasonings, cover and heat for about one half 
  hour. Pour over your spaghetties and mangia! Save some 
  of the red wine to go with the spaghetties. 
  : 
   
  D/L from Prodigy 12-8-94.            Recipe collection 
  of Sue Smith. 1.80À