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- a bunch of celery, finely chopped
- a bunch of carrots, finely chopped
- 6 shiitake mushrooms, finely chopped
- 1/2 cup of tofu skin, finely chopped
- 3 tomatoes, finely chopped
- 1 onion, finely chopped
- 4 cloves of garlic, crushed and chopped
- 2 bay leaves
- 1 tsp pimenton
- fresh thyme
- 1 tsp lovage
- 4 tbs olive oil
- 2 tbs rice wine or white wine
- salt and pepper
- heat 2 tbs olive oil in a sauce pan over medium heat, add chopped garlic , cook for a minute
- add chopped onion, saute till soft the onion turns sweet , about 10 minutes
- add chopped tomato, bay leaves, salt, and pimenton, saute for about 15 minutes, till the tomato sauce is silky, not watery. set aside.
- heat 2 tbs olive oil in another sauce pan over medium heat, add chopped garlic, saute for 2 minutes.
- add chopped shiitake, and tofu skin, add 2 tbs wine, 1 tsp sweet soy, saute for 5 minutes
- add chopped celery and carrots
- add a little water, add thyme, lovage, salt, lower the heat to simmer till celery and carrots are soft but not mushy.
- add onion-tomato sauce, stir and cook for a couple of minutes
- turn up the heat to reduce the liquid, about 2 minutes, add salt and pepper if needed.
- serve with garganelli or gnocchi
