Zesty Vegetarian Marinara

Vrghr recently worked up a Vegetarian Lasagna recipe for  bodbloat, in case he had time to cook up a meal for friends/family. It was a combination of sauces and such that wuff had already created, some ideas from the web, and a bit of wuffy-silliness. Sadly, circumstances didn′t work out to let Bod create the dish.

Well, Vrghr liked the sound of his own recipe so much that wuff had to make it for himself! Well, more than for himself. This thing is a MONSTER! So wuff is going to be feeding it to friends and to his co-workers. You can see the ″Lasagna That Is To Be″ on wuff′s scraps soon. It′s in the fridge right now, waiting to be baked for supper tomorrow.

But, to make the assembly easier, and to create even more tasty results, Vrghr made some of the sauces ahead of time. A very zesty and full-bodied Vegetarian Marinara sauce, and spinach & mushroom mixture. Both can benefit from a rest in the fridge overnight. The multi-cheese béchamel will be prepped right before assembly.

Here is the recipe for the Zesty Veggie Marinara. Wow! Did it ever turn out good! Got a bit of a warmth from black pepper, Hatch Chilis, and red pepper flakes, a nice kick to it, but that′s perfect to go with the rich and cheesy lasagna, which will tame the heat nicely.

However, this would make some serious kick-butt pasta all by itself! Wow! The flavors in this are NOT subtle! Vrghr encourages you to have a go at it, even if you don′t use it in Lasagna. Pair it with a pasta that can stand up to some thick, robust, and "forward" sauce (angel hair is right out, for instance! )

Ingredients:
2 cans (28 oz ea) San Marzano Tomatoes
1 can (6 oz) Tomato Paste
1 can (4 oz) Chopped Black Olives
8 oz Crimini (Baby Bellas or Brown) Mushrooms, rough chopped
1 large Yellow Onion, diced
4 Shallots, diced
2 small Carrots, fine diced
2 Hatch Green Chilis, stems and seeds removed, minced
~2/3-1 C Italian Red Wine (Wuff used Paccamora)
1/4 C Dried Minced or Flaked Onions
4 TBS Minced Garlic
1 TBS Italian Seasoning
1 TBS Dried Oregano
1 TBS Soy Sauce
1 TBS Balsamic Vinegar
~1 TBS Brown Sugar (adjust for sweetness of your tomatoes)
4-5 Bay Leaves
2 tsp ground Celery Seed
2 tsp Roasted Garlic Powder
2 tsp Garlic Garni (see here: https://www.amazon.com/gp/product/B00435ILXG/ )
1 tsp ground Black Pepper
1 tsp Omnivore (seasoned) Salt, divided
1/2 tsp Tarragon
1/2 tsp ground Savory
1/2 tsp Thyme
1/2 tsp Anise Seed
1/2 tsp Red Pepper Flakes (or as desired for heat)
1/4 tsp crushed Rosemary

2 TBS Garlic-Infused Olive Oil
2TBS Extra-Virgin Olive Oil

Directions:
In a VERY large skillet or Dutch Oven, over high heat, heat the 2 olive oils until shimmering. Add the minced carrots, shallots and onion (not the dried ones). Sprinkle with some of the Omnivore Salt, and cook until the onions are translucent and carrot is tender. Add the minced garlic and cook another minute or two.
Add the mushrooms and the chili peppers. Sprinkle with more salt, and cook until the mushrooms give up their moisture.

Add the tomato paste. Stir and cook until it coats all the veggies and begins to caramelize a little.

Add the red wine. Continue cooking until reduced by about half or more.

Add the soy sauce and some of the juice from the can of the tomatoes. Add all the herbs and seasonings except for the bay leaves. Cook for a minute or so to release their flavors and oils.

Crush up the tomatoes in your hands and add to the pan, along with all the juices. Add the balsamic vinegar. Add the dried onions. Add the bay leaves. Add the black olives. Stir everything together.

Reduce heat to medium, cover, and simmer, stirring occasionally, for the flavors to combine (about 10 minutes).

Reduce heat to medium-low. Uncover and allow to continue to simmer (you may want to add a splatter shield here!!), stirring occasionally until the sauce reduces in volume by a cup or so. To thicken and caramelize a bit. Should take about 45 minutes to 2 hours, depending on how hot your stove.

Taste (CAREFULLY) and add brown sugar as needed to adjust acid/sweetness.

You can simmer it over low heat a bit longer, add immediately to pasta, or remove and allow to cool, then refrigerate overnight (latter will give the best flavor!).

!DEVOUR!