Pasta with Garden Bolognese Sauce

Ingredients

• 2 teaspoons olive oil
• 2 cups shredded carrot
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 3/4 cups chopped portobello mushroom caps (about 1 large mushroom)
• 2 teaspoons dried oregano
• 3 garlic cloves, minced
• 1 cup dry red wine
• 1 (26-ounce) bottle fat-free marinara sauce
• 6 cups hot cooked ziti (about 3 cups uncooked short tubular pasta)
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Preparation

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