Think back to your childhood. Is there any food that you can remember that reminds you of your home? A comfort food that was filling and delicious and satisfied you for a long time?
When I was growing up, we had spaghetti about once a week. No other meal did we have as frequently as we had spaghetti. It simmered on the stove all afternoon, our mouths watering as the fragrance filled the house, we fidgeted impatiently for dinner-time. Later, Mom, Sis and I would have it as a weekday lunch for leftovers. Mmm, good.
I have pasta sauce out of the jar when I don’t feel like going out and don’t really feel like cooking either, but sometimes I want something hearty like I remember from home. I made my own creation, and now I will share it with you.
Everything that goes in the pot but the tomatoes and spices can be processed in a food processor. Trust me, it saves your hands from cramping. You could go chunkier, but then it wouldn’t have that good hearty texture that reminds you of a good Bolognese. 
Begin with Garlic. I had guests this time, and so I only used a whole head of garlic. If I knew that any descendants of Ted Austin were going to be in town, I would have used TWO whole HEADS of garlic.
The other ingredients are red and green bell peppers, one onion, green and black olives, four cans of diced fire-roasted tomatoes, tomato paste, and spices.
These are all good things. Like I said, process them in batches, and add them to the pot to sauté as you continue. 
After the onion and garlic are tender, then add the peppers to get a little water out, and then the olives can go in. At this point it looks like an amazing tapenade, and I was tempted to stop there. 
Add your spices here.
The spices: thyme, oregano, basil, marjoram, parsley, fennel seed (just a little), herbs de provence. Not pictured: a bay leaf or four, and celery seed. You can also add salt, but I recommend doing that later, after tasting it. There is already salt in the olives and tomatoes, and that really may be enough. Also optional: roasted red pepper flakes.
When this has cooked to release the flavors of the spices, then add the diced tomatoes before it begins to burn. Add the tomato paste to bring out the flavors, and then turn it down to simmer for as long as you can stand it. I recommend 3-4 hours, but it would be ok at one.
After it has simmered, before you are ready to eat it you may add a meat substitute. We’ve done it without, this time we tried the boca tofu crumbles. I’ve also seen that you can crumble up tempeh and throw it in. It depends on what you feel like, and if there are omnivores coming to dinner. Our guests gobbled it up, and one of them was a little worried about the olives but loved it anyway.
Spoon over angel hair pasta (whole wheat) and sprinkle a little no-harmesan over it for some color. Serve with a hearty bread, and enjoy!
Recipe:
1 T olive oil
1-2 heads garlic
1 yellow onion
2-3 green and red bell peppers
1 can black olives, drained (14 oz, pitted)
1 cup green olives, drained (salad style with the pimento)
(additional add-ins: sliced white mushrooms, capers, or portobellos)
1 t thyme
2 t oregano
2 t basil
1 t marjoram
1 T parsley
1/4 t fennel seed
1 t herbs de provence
1/2 t celery seed
1-4 bay leaves (depending on size)
Optional: roasted red pepper flakes
4 cans diced fire-roasted tomatoes (14.5 oz)
1 can tomato paste (6 oz)
1/2 cup water to rinse cans
8 oz of meat substitute: boca crumbles, crumbled tempeh, reconstituted TVP (texturized vegetable protien)
salt, to taste
Chop (or process) all ingredients. Sauté garlic and onions in oil until softened. Add peppers and cook 5 minutes. Stir in olives, and spices. (Don’t put the salt in yet, until after you’ve tasted it!) Cook to release flavors, add tomatoes, tomato paste and water. Bring to a boil and then simmer at lowest setting, stirring occasionally. Taste, and add salt and additional spices, if needed. 30 minutes before serving add tempeh or tofu, and simmer until all flavors are combined.
Serve over angel hair or thin spaghetti, with hearty bread and green salad. Enjoy!
Vegan Kathy 