Peperonata

Let's start with an authentic Italian sauce recipe given to me by my Italian mother-in-law. She used all fresh ingredients, but I take a short-cut using frozen vegetables. Either way it's delicious. Freezes well, too.

2 Tbsp. butter
2 Tbsp. olive oil
8 oz. tomato sauce
1 clove garlic, minced
2 Tbsp. red wine vinegar
1 tsp. vegetable bouillon
2 - 16 oz. packages frozen pepper and onion stir-fry mix
hot, cooked rice or pasta

Melt butter in a large pan.
Add the olive oil, tomatoes, garlic, vinegar, and bouillon.
Bring to a boil
Stir in the pepper and onion mix.
Bring to a boil.
Simmer about 30 minutes, stirring occasionally, until creamy.
Serve over hot, cooked rice or pasta.

Serves 4-6