Pasta with Garden Bolognese Sauce

Ingredients

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

Equipment

• dutch oven

Directions

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