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Veggie Bolognese Sauce

- 1 medium onion
- 1 stalk celery
- 1 medium carrot
- 1 shallot
- 2 tbsp (30 ml) olive oil
- 1 pkg "Yves" Veggie Ground Round (12 oz) (.34 kg)
- 1/2 cup (120 ml) dry red wine
- 14 oz (420 ml) crushed tomatoes
- 1/2 tsp (3 ml) salt
- 1/4 tsp (2 ml) pepper
- 1 tsp (5 ml) Italian Seasoning
- 8 tagliatelle pasta "nests" (or any pasta for four)

Chop very finely the onion, celery, carrot and shallot. Sauté in the olive oil over medium/low heat for about 10 minutes or until softened.

Turn the heat to medium and add the veggie ground round, mix well, then add the wine. Allow to simmer for about 5 minutes.

Add the crushed tomatoes and all the seasonings, cover and simmer for 30 minutes.

Serve immediately with the pasta.

Serves 4.