Ingredients

2 cups crumbles

1 1/2 cups water or broth

3 tbsp olive oil

1/2 onion, diced

2 celery stalks, chopped

2 large carrots, chopped

2 cloves minced garlic

2/3 tsp dried rosemary

2/3 cup white wine

2 cups marinara sauce

Directions

1. Add 1 cup of water or broth to crumbles. Mix well. Let sit for 10 min, stirring occasionally.

2. In a saucepan, add olive oil, onion, celery, carrots, and minced garlic. Sauté on low heat until onions are translucent, about 10 min.

4. Add crumbles, rosemary, and a generous pinch of salt and pepper. Stir well and sauté for 2-3 more minutes.

5. Add white wine. Simmer for 5 minutes, stirring a few times.

6. Add marinara sauce and remaining 1/2 cup water or broth. Simmer for 5 minutes, stirring a few times.

7. Enjoy served on top of pasta, zoodles, or roasted eggplant. Don't forget a sprinkle of parmesan!

Extra Tips: Add a bay leaf for simmering. Try red wine instead of white for a more intense flavor.