Measurements

• 1 tbsp Olive Oil
• 1 Yellow Onion
• 2 Carrots
• 2 Celery Stalks
• 2 Red Bell Peppers
• 3 Garlic Cloves
• 1 cup Mushrooms
• 1 can
• 2 tbsp Tomato Paste
• 1 cup Vegetable Broth
• 1/2 cup Red Wine (optional)
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 1 tsp Italian Seasoning
• 1/4 tsp Red Pepper Flakes
• Salt to taste
• Black Pepper to taste
• 1 tsp Sugar
• 1/4 cup Fresh Basil Leaves, chopped
• 12 oz Gluten
• Parmesan Cheese (optional, for serving)

Preparation Method

• Heat olive oil in a large pan over medium heat.
• Add the chopped onion, carrots, celery, and red bell peppers.
• Sauté until vegetables are tender, about 5-7 minutes.
• Add the minced garlic and chopped mushrooms.
• Cook for another 3-4 minutes until mushrooms are softened.
• Stir in the crushed tomatoes, tomato paste, vegetable broth, and red wine (if using).
• Add dried basil, dried oregano, Italian seasoning, red pepper flakes, salt, black pepper, and sugar.
• Stir well to combine.
• Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes, stirring occasionally.
• While the sauce is simmering, cook the gluten-free spaghetti according to package instructions.
• Drain and set aside.
• Stir in the fresh basil leaves into the sauce just before serving.
• Serve the Bolognese sauce over the cooked spaghetti.
• Top with Parmesan cheese if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.