Fire Roasted Cabernet Marinara and Macaroni

Name: Fire Roasted Cabernet Marinara and Macaroni
Ingredients: 2 large carrots diced into small pieces; 2 large celery ribs also diced into small pieces; 1/2 large onion, diced into small pieces; 3 T Rosemary infused olive oil (If you don’t have this, add a big sprig of rosemary into the oil as it shimmers and remove after the mirapoix is softened); 1 bottle of Newman’s Own Fire Roasted Tomato and Garlic Pasta Sauce (It has good tomato chunks and a balanced, fresh flavor); 1/3 to 1/2 C water 1/2 C good Cabernet Salt and Pepper; 1 C of finely grated fresh Parmesan cheese 1/2 C rough chopped fresh Italian parsley Salt and Pepper; 1 C elbow macaroni

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If you haven't noticed, this is a meatless pasta. But you'll never miss the structure because the mirapoix and the cabernet lend deep, satisfying flavor.

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Ingredients

2 large carrots diced into small pieces
2 large celery ribs also diced into small pieces
1/2 large onion, diced into small pieces
3 T Rosemary infused olive oil (If you don’t have this, add a big sprig of rosemary into the oil as it shimmers and remove after the mirapoix is softened)
1 bottle of Newman’s Own Fire Roasted Tomato and Garlic Pasta Sauce (It has good tomato chunks and a balanced, fresh flavor)
1/3 to 1/2 C water 1/2 C good Cabernet Salt and Pepper
1 C of finely grated fresh Parmesan cheese 1/2 C rough chopped fresh Italian parsley Salt and Pepper
1 C elbow macaroni