This is a hearty, rich vegetarian pasta sauce from Matt James. I call it the 2-in-1 pasta sauce:
6 Tbsp butter
3 cloves garlic, minced (I use more)
1 1/2 cups carrots, sliced
3/4 cup radishes, sliced
1 large red onion, coarsely chopped
1 cup green onions, chopped (I just use a whole bunch)
2 Tbsp fresh chopped basil (I use more)
1/2 cup coarsely chopped parsley packed (I probably use a lot more)
1 1/2 cups dry white wine
1 green bell pepper, seeded and diced
7 medium tomatoes (or 1 large can San Marzano)
3 cups zucchini, sliced
1 tsp sugar
2 tsp salt
1 tsp pepper
1 Tbsp butter
1 Tbsp flour
1 cup light cream, warmed
6 oz tomato paste
1/2 cup grated parmesan cheese
Melt the 6 Tbsp butter in a large pot, add the garlic, carrots, radishes, red and green onions, parsley and basil and saute for 20 minutes stirring often or until the colors start to really change. Cover and simmer/sweat for 15 minutes. Add the wine, tomato, zuccini, green pepper, salt, sugar, and pepper, and simmer uncovered for 45 minutes to one hour.
In a small pot, melt the 1 Tbsp butter until lightly brown. Add 1 Tbsp flour and mix to make a roux and cook the roux for couple minutes. Add the warm cream and tomato paste, and whisk constantly until the sauce is completely smooth (it's already thick once you add the paste and I've had no trouble making sure it's perfectly smooth - this can be added as soon as it is all mixed up)
Mix the cream sauce and parmesan cheese into the vegetable sauce, and simmer to desired thickness, stirring often. Serve over chunky pasta, like rotini or radiators.