Directions1. Saute butter or margarine in medium pan. Add onions, green peppers and mushrooms. Sauté until aldente.
2. Add red wine and reduce by half.
3. Add remaining ingredients. Stir frequently; simmer over low heat for 1 1/2 to 2 hours.
To follow the Dean Ornish program, replace butter with vegetable stock when sauteing veggies and instead of parmesan cheese, replace with a natural soy parmesan. Meal consists of three grams of fat.