Makes approx. 4 servings
* We recommend 1-1/2 oz Veggie-Glace Gold (vegetarian demi glace) reconstituted in 4 to 6 ounces of hot water.
Sauté onions in olive oil 2-3 minutes or until translucent. Add olives, then mushroom, and cook until mushrooms are tender. Add capers, garlic, and spices. Add the tomatoes and sauté briefly.
Add the Veggie-Glace Gold or Jus de Poulet Lié Gold (chicken based demi glace) and cook until dissolved, then add the red wine and reduce. Add enough water to reach the desired sauce thickness, then add the parsley.
Toss with the cooked farfalle and serve. Garnish with additional parsley and parmesan cheese (if desired)