1/2 yellow onion, diced
1/2 green pepper, diced
3 jumbo mushrooms, diced
2 Tbsp. butter or margarine
2 oz. red wine
28 oz. can tomato puree
2 14.5 oz. cans crushed tomatoes
6 oz. can tomato paste
6 oz. can tomato juice
2 Tbsp. Parmesan cheese
1. Saute butter or margarine in medium pan. Add onions, green peppers and mushrooms. Sauté until aldente.
2. Add red wine and reduce by half.
3. Add remaining ingredients. Stir frequently; simmer over low heat for 1 1/2 to 2 hours.
To follow the Dean Ornish program, replace butter with vegetable stock when sauteing veggies and instead of parmesan cheese, replace with a natural soy parmesan. Meal consists of three grams of fat.