• 1 cup chopped yellow or sweet onion
• 4 cloves garlic , minced
• ¼ - 1 teaspoon sea salt , depending on if you use jackfruit or mushrooms (taste first before adding)
• Drizzle of olive oil to saute , or broth if oil free
• 2 cans jackfruit (14 ounces each) , or 2 pounds mushrooms (see note)
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 tablespoon dried thyme
• ½ - 1 teaspoon red pepper flakes
• 1 cup dairy free milk , I used cashew
• ½ cup red wine , use broth if you don’t want to use wine
• ¼ cup tomato paste
• 1 tablespoon Tamari , or soy sauce if not gluten-free

To serve:

• Pasta of choice , gluten-free if needed
• Vegan Parmesan