Vegetarian Sauce with Whole-Wheat Pasta - serves 6

2 tbsp olive oil
6 green onions, with tops, chopped
1 large red or white onion, chopped
4 cloves garlic, minced
8 ounces mushrooms, sliced
2 ribs celery with leaves, chopped
2 medium red, green or yellow bell peppers, chopped
1 16-ounces can vegetarian beans or 1 16-ounces can kidney beans
1 16-ounce can no-salt-added tomatoes
1 cup water
1/2 cup dry red wine
1/4 cup minced fresh parsley
1 bay leaf
1 tbsp chopped fresh oregano or 1 tsp dried oregano
1 tbsp chopped fresh basil or 1/2 tsp dried basil
Fresh ground black pepper to taste
12 ounces whole-wheat pasta
4 ounces part-skim mozzarellacheese, shredded

In a large saucepan or Dutch oven, heat oil over medium-high heat, add onions and garlic and saute until onions are soft, 2-3 minutes. Add remaining ingredients, except pasta and cheese, and bring to a boil.
Reduce heat and simmer, covered, about 1 hour, stirring. Remove bay leaf before serving.
Cook noodles, omitting salt. Rinse and drain. Serve sauce over hot pasta. Sprinkle with 1-2 tbsp shredded cheese per serving.