Meg's Red Sauce (Loaded With Tomatoes and Mushrooms) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I created this recipe in my kitchen one day. It is now my favorite pasta sauce! It is very easy to make and has the best flavor - much better than using canned sauce and about the same price. For the red pasta sauce and stewed tomatoes, there are tons of varieties on the grocery shelves these days, so you can switch this up dramatically. Of course, you can also substitute fresh ingredients for canned. Ingredients:
1 lb italian sausage, crumbled |
1 cup yellow onion, diced |
1/2 cup fresh parsley, chopped fine |
8 ounces mushrooms, drained (pieces & stems or sliced) |
14 ounces red pasta sauce |
14 1/2 ounces stewed tomatoes, with liquid |
2 teaspoons fresh rosemary, chopped fine |
2 teaspoons sea salt (more or less to taste) |
2 teaspoons black pepper (more or less to taste) |
1 teaspoon sugar (more or less to taste) |
2 tablespoons red wine |
Directions:
1. Brown the sausage in a large skillet over medium heat (I use an electric skillet for this entire process). Drain if you'd like, however I find the fat can add some extra flavor.
2. Add to the meat your yellow onion and mushrooms; add sea salt to taste. Reduce heat to low.
3. Add to this mixture your red sauce and stewed tomatoes. Crush the stewed tomatoes with your mixing spoon and incorporate them into your mixture. Add rosemary, black pepper and sugar to taste.
4. Simmer for about 30 minutes, covered, under low heat, stirring occasionally. If the sauce is starting to dry up, add about two cups of water at a time.
5. Add to the sauce your parsley and red wine (more or less to your taste). You may need to add a bit more water to keep your sauce moist. Simmer for another 30 minutes or until your pasta is ready.
6. This is a chunky sauce so serve with a pasta that will hold onto this sauce. I usually serve this with garden rotini and grated parmesan. Save any leftovers for the next day! Yum!
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