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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 14 |
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This pasta sauce has always been a favorite when I serve it at home or at parties. The spice amounts are not precise, since I don't measure. I strongly recommend tasting and adjusting the spices during the simmering process. As always, when I use mushrooms, I try to use a variety, but it isn't necessary to do so. I sometimes like to add a cup of frozen baby peas towards the end of the cooking. Ingredients:
1 lb mushroom |
4 tablespoons olive oil |
1 large onion, chopped |
1 bell pepper, chopped |
3 cloves garlic, minced or pressed |
2 (14 1/2 ounce) cans tomato sauce |
1 (14 1/2 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
1 cup dry red wine |
2 tablespoons oregano |
1/2 tablespoon dried tarragon |
1/2 tablespoon dried thyme |
1/2 tablespoon dried marjoram |
1 tablespoon dried basil |
salt & freshly ground black pepper |
Directions:
1. Heat 2 tbsps of the oil in a large skillet and sauté the mushrooms until they release their liquid.
2. Transfer them to a large pot (I use a 4 qt. saucepan).
3. Heat the remaining oil, sprinkle the oegano on the bottom, add the onions and garlic and sauté until they begin to turn soft.
4. Add the garlic and sauté for 1 more minute.
5. Transfer to the large pot.
6. Add the rest of the ingredients except for the basil and the marjoram, and bring to a boil.
7. Reduce the heat and simmer for about 2 hours.
8. Add the basil and marjoram when you start cooking the pasta.
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