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| What You Need: |
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1 cup dry red wine
1 can (8-ounces) tomato sauce
1 cup beef bouillon
1 teaspoon wine vinegar
2 cloves garlic, minced
1 cup chopped onion
½ cup chopped carrot
½ cup chopped green pepper
¼ cup chopped parsley
1 cup chopped mushrooms
¼ teaspoon dried thyme leaves
½ teaspoon dried basil leaves
1 bay leaf
Salt and pepper to taste
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| How To Cook: |
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1. Put all the ingredients in a large covered casserole.
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2. Cook, covered, in the microwave oven, stirring occasionally, for 40 minutes.
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3. Remove the cover and continue cooking until the sauce is thick, stirring occasionally, if needed.
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TIP:
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After trying the recipe once, if you wish to make it in bulk, double, triple, or quadruple the amounts. Naturally, more cooking time will be needed. Bring the mixture to a boil and cook, covered, until the vegetables are well cooked, remove the lid and cook until the sauce is thick.
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