Veggie Ragu

Ingredients:

• 1/4 cup olive oil
• 2 cups of organic onions
• 5 organic garlic cloves
• 1 tsp sea salt
• 1 tsp pepper
• 2 cups chopped organic fennel
• 1 hot pepper, finely chopped (optional - this chef loves the heat - can also use chili flakes 1 tsp)
• 2 cups organic zucchini, diced
• 1 organic red pepper, diced
• 1 19oz canned tomatoes (chopped in blender briefly)
• 1 tbsp dry oregano
• 1 tbsp dry basil
• 1 tsp sea salt
• 2 cups organic Cremini mushrooms, quartered
• 2 tbsp Dijon mustard

Directions:

In a large pot over medium heat add oil, onions, garlic, sea salt, and pepper and cook, stirring occasionally until just begins to caramelize on the bottom.

Add fennel and hot pepper. Continue to cook, stirring occasionally with a lid on the pot (this helps soften the vegetables).

Add zucchini and red pepper, continue to cook stirring occasionally with the lid on until zucchini begins to soften.

Add canned tomatoes, oregano, basil, remaining salt, bring to a simmer and cook on low for 5 minutes. Add mushrooms, continue to simmer with lid off until mushrooms are cooked.