2 tbsp. vegetable oil
2 garlic cloves, minced or pressed
2 c. chopped onions
2 med. carrots, sliced in 1/2" pieces
4 med. celery stalks, chopped
1 1/2 c. cut green beans
2 bay leaves
Pinch of dried thyme
1 1/2 c. dry red wine
1 1/2 c. sliced zucchini
4 c. sliced mushrooms (1 lb.)

SAUCE:

2 tbsp. tamari soy sauce
1/2 tsp. salt
1 c. Vegetable Stock or water
3 tbsp. tomato paste
1 tsp. Dijon mustard
1 tbsp. vinegar
1 tbsp. molasses
Pinch of black pepper
1 tsp. dried basil (optional)
2 med. potatoes, cut in chunks

Heat the oil in a heavy stew pot or kettle (not aluminum or cast iron because tomato and wine react chemically with these metals). Saute the garlic, onions, carrots, celery and green beans for 3-4 minutes. Add the bay leaves, thyme and red wine; boil, uncovered, for 3 minutes. Reduce heat; cover and simmer for 5 minutes. Add the zucchini and mushrooms. Combine the sauce ingredients and then stir the sauce into the vegetables. Simmer approximately 30 minutes, until the vegetables are tender and the flavors well blended.

While the vegetables are stewing, cook the potatoes separately in salted, boiling water until they are tender. Drain and add them to the ragout a few minutes before serving. Serve over noodles with sour cream. Serves 4-6.