Vegetarian Bolognese Sauce (Low-Fat) - cooking recipe

Ingredients

1 onion, chopped
1 large carrot, peeled and finely diced (about 1/4-inch squares)
1 stalk celery, finely diced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 large portabella mushroom cap, finely chopped (or use 2 small caps)
2 teaspoons dried oregano (rubbed between fingers to release the flavor)
1/4 - 1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
2 tablespoons fresh minced garlic
3/4 - 1 cup dry red wine
1 (26 ounce) jar prepared fat free marinara sauce
salt & freshly ground black pepper (to taste)

Preparation

Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.
Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
Add in garlic and cook for 2 minutes.
Add in wine and prepared marinara sauce, bring to a simmer stirring.
Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.
Season sauce with salt and fresh ground black pepper to taste.