Angela Mia

Yield: 10 portions
Portion Size: 1/2 cup

Extra virgin olive oil 1 tbsp
Red bell pepper, diced 1 cup
Button mushrooms, diced 1 cup
White wine, dry 1 cup
Angela Mia® Spaghetti Sauce27000 422013 cups
Oregano, dry 2 tbsp


  1. Place a medium-size saucepan over a medium flame.
  2. Add olive oil, bell pepper and mushrooms. Sauté for 1 minute.
  3. Remove pan from flame and add white wine. Reduce until wine is syrup-like in consistency.
  4. Stir in spaghetti sauce and bring to a boil.
  5. Season with dry oregano.
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