The Best Vegetarian Spaghetti Sauce

3 red romano peppers (normal red peppers are OK too)

1 large white onion, chopped

5 cloves of garlic, minced

9oz (250g) of crimini / chestnut mushrooms, chopped

1 Tbsp Worcestershire sauce (use a fish free blend to keep this vegetarian)

1 Tbsp of dried Italian herb mix

Salt and pepper to taste

5 cans (14oz / 400g size) of quality canned tomatoes (I use a mix of whole plum tomatoes + chopped tomatoes)

A dash or two of red pepper flakes

½ cup of tomato paste

½ cup of sliced black olives

1 glass of red wine

¼ cup (60ml) of balsamic vinegar

1 Tbsp brown sugar

Directions at happyveggiekitchen.com

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