Bolognese refers to a thick, robust tomato sauce enhanced with red wine. This one begins with a bottled pasta sauce.
Cooking Light APRIL 1997
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.
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