Naked Baking Ladies Veggie Bolognese

This is one of my favorite sauces to make for dinner, lunch, or honestly, I have been known to warm up a dish with pasta for breakfast. What makes it even more special is the diversity of seasonal variations. In the summer months add zucchini and yellow squash, and in the winter and fall, experiment with root vegetables. Of course, in the spring make sure you try fresh peas, asparagus, and even take advantage of fiddlehead season. With so many options you will never tire from this dish and no matter what time of year you prepare the Naked Baking Ladies Veggie Bolognese it is always a healthy option for your dinner, or breakfast table.

1 24 oz. Jar of Naked Baking Ladies Robusto Marinara

2 cloves garlic(pressed)

2 medium size peppers, green, red, yellow, orange, the more the merrier

1 fennel bulb thinly sliced

2 carrots, peeled and diced

12 oz. assorted mushroom, sliced white button, shitake, portabella…anything goes, use your favorite

8 oz. of shaved brussel sprouts

8 oz. butternut squash

¼ cup fresh parsley

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

red pepper flakes to your taste (optional)

Directions

Heat olive oil and garlic in a deep skillet and then add peppers, fennel and carrots. Sauté for three minutes, until softened and add carrots, brussel sprouts and butternut squash and cook for about ten minutes more. Add mushrooms and mix in to the vegetable mixture. Add the Naked Baking Ladies Robusto Marinara and cook for 8-10 minutes. Season with salt and pepper and using an herb scissor, cut the fresh parsley and mix in the sauce. Serve over your favorite pasta and garnish with red pepper flakes and freshly grated parmesan cheese.