Spaghetti With Vegetarian Bolognaise Sauce

Ingredients

• 14 cup sun-dried tomato
• 16 ounces whole wheat spaghetti (or regular)
• 12 cup onion
• finely chopped
• 12 cup celery
• finely chopped
• 12 cup carrot
• finely chopped
• 12 cup red bell pepper
• finely chopped
• 1 tablespoon olive oil
• 12 cup zucchini
• finely chopped
• 12 cup eggplant
• peeled & seeded
• finely chopped
• 1 12 teaspoons garlic
• minced
• 12 cup button mushroom
• finely chopped
• 2 cups roma tomatoes
• diced small
• 14 lb tofu
• firm
• diced (1/2-inch cubes)
• 14 cup good quality red wine (optional)
• 12 teaspoon salt
• 14 teaspoon sugar
• 12 teaspoon black pepper
• 1 teaspoon garlic
• granulated
• 2 teaspoons basil
• 1 teaspoon rosemary
• 14 cup chopped parsley
• to garnish

Instructions

1. Soak the sun-dried tomatoes in boiling water until soft, about 10 minutes.
2. Dice & set aside.
3. Cook spaghetti according to instructions(about 10 minutes), rinse, drain & set aside.
4. Heat oil in a large skillet.
5. Saute onion, celery, carrots & red bell pepper in skillet until the onions are translucent, about 3 minutes.
6. Stir in the sun-dried tomatoes, then the zucchini, eggplant, garlic, mushrooms, tomatoes and tofu.
7. Add the wine, if using, and cook over a low heat until the liquid has evaporated.
8. Stir in the rest of the ingredients.
9. Place the spaghetti on a pretty serving platter, top with sauce & serve.
10. Enjoy!