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Export 12 ingredients for grocery delivery
Step 1
Bring red wine to a simmer in a large pot over medium heat.
Step 2
Add onion, carrots, celery and garlic and cook, stirring frequently, until onion is translucent and very tender and most of the wine has evaporated, about 10 minutes.
Step 3
Add eggplant, mushrooms and rosemary and cook until vegetables are tender, about 5 to 10 minutes.
Step 4
Stir in tomato paste and cook 1 minute, stirring constantly.
Step 5
Add tomatoes, broth and pepper and bring to a boil, stirring frequently.
Step 6
Reduce heat to medium low and simmer 20 minutes, stirring occasionally.
Step 7
Remove from the heat and stir in almond milk and 2 tablespoons chopped basil.
Step 8
To serve, cook pasta in boiling water until al dente. Drain thoroughly.
Step 9
Serve sauce over pasta and garnish with remaining basil.
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