Instructions: MAKES 4 SERVINGS OVO-LACTO/VEGAN

This is a veggie variation of the classic meat sauce from Bologna in Northern Italy. The use of kasha, roasted buckwheat groats, instead of ground beef keeps this meatless version hearty and thick.

In large skillet, heat oil over medium heat. Add onion, garlic, celery, carrot, pepper, parsley, clove, cinnamon, oregano and marjoram. Saute until vegetables are soft, about 10 minutes.

Add wine or stock; turn up heat to medium-high. Cook, stirring, until liquid has evaporated, about 3 to 5 minutes. Add kasha; continue cooking another 2 minutes. Stir in tomatoes, raisins, salt and pepper. Simmer uncovered until thick, about 10 minutes. Ladle over hot pasta and serve.

Makes 4 servings.

NOTE: To cook kasha the traditional way, coat one to two cups of the grain with one beaten egg. Over medium heat, stir the egg-kasha mixture constantly until toasted, scraping the bottom of the pan. (The egg coating seals each groat, preventing them from becoming mushy.) Add two cups boiling water to the toasted kasha with a pinch of salt. Reduce the heat and simmer covered until the water is absorbed and the kasha is tender, about 15 to 20 minutes. If you prefer, you can toast the grain without the egg. One cup dry kasha yields 3 cups cooked.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.