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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Original recipe is by Steve Brill. Ingredients:
1/4 cup olive oil |
4 cups ramps, leaves or 4 cups scallions, chopped |
3 medium onions, chopped |
3 stalks celery, sliced |
6 cloves garlic, mashed |
2 cups puffball mushrooms |
3 (25 1/2 ounce) cans tomato sauce or 3 (25 1/2 ounce) cans homemade tomato sauce |
3/4 cup dry red wine |
2 tablespoons chopped fresh basil or 2 teaspoons dried basil |
1 tablespoon broken bay leaf, tied in a spice bag |
1 tablespoon chopped parsley |
1 teaspoon fresh ground black pepper |
1 1/2 teaspoons dried oregano |
1 teaspoon ground sage |
1/2 teaspoon dried rosemary, finely crumbled |
Directions:
1. In a large skillet heat oil over medium heat.
2. Add the ramp/scallions, onions, celery, garlic and mushrooms.
3. Cook stirring until the onions are lightly browned, around 10 minutes.
4. Meanwhile, in a large saucepot bring remaining ingredients to a boil over medium high heat.
5. Add the sauteed veggies, reduce heat to low, and simmer for 1 hour, covered.
6. Stir a few times to avoid burning.
7. Remove spice bag and serve.
8. This keeps 8 days in fridge or up to 6 months in the freezer.
9. **Rampis a wild leek.
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