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  • 1 yellow onion, finely diced
  • 1 teaspoon garlic, minced
  • 1 green bell pepper, finely diced
  • 8 ounces baby portobello mushrooms, diced
  • 24 ounces pasta/marinara sauce
  • 15 ounces fire-roasted diced tomatoes, drained
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons sugar
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • 1 teaspoon basil, minced
  • 1 teaspoon oregano, minced
  • 1 tablespoon Italian seasoning


  • Sauté the onions and garlic over medium-high heat in a Dutch oven until onions are translucent.
  • Add diced bell peppers and mushrooms and let the vegetables sweat, about 5 minutes.
  • Pour in pasta/marinara sauce, diced tomatoes, Worcestershire sauce, sugar, red pepper flakes and season with salt and pepper to taste.
  • Reduce heat to medium-low. Cover and simmer for 30 minutes.
  • Add in basil, oregano and Italian seasoning and stir to mix.
  • Serve hot over cooked pasta and top with parmesan cheese.
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