Instructions: While throwing together a quick topping for spaghetti using up all the

"leftovers" I had in the house, I accidentally stumbled upon this recipe.

For all the world it has the consistency, color, and IMHO the flavor (or, enough of it for me) of a bolognaise sauce, except without using any meat or tomatoes. It turned out so well, in fact, that I thought Id post it.

(All measurements are on the "rough" side, since I wasnt really measuring as I went along.) Here goes:
Place first 4 ingredients into a food processor and process until completely pureed, adding wine as necessary up to 1 cup to achieve a fairly smooth consistency. Sauce should be
*slightly* lumpy, as though it had pieces of ground beef in it. Transfer mixture to a saucepot, add crushed garlic, spices, and enough water/veggie stock to thin to a sauce-like consistency. Simmer approx. 10 minutes & taste for seasoning. If you find a slightly bitter or acidic taste, add up to 1 tablespoon sugar to counteract it. Simmer approx. 5 minutes more. Serve hot over pasta.

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