Mushroom Farrotto With Chunky Tomato Sauce

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14-oz. can chopped tomatoes

1 tsp. sugar

Salt and freshly ground black pepper to taste

1 small red bell pepper, seeded and chopped

5 cups vegetable stock

2 Tbs. olive oil

2 Tbs. butter or soy margarine

3 cups chopped portobello mushrooms

2 cups chopped cremini mushrooms

1 cup chopped onion

1 1/2 cups farro, rinsed and drained

1 cup dry white wine (optional)

6 Tbs. grated Parmesan cheese (optional)

3 Tbs. chopped fresh parsley (optional)

Chunky Tomato Sauce

2 cloves garlic, minced

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