2 T olive oil
1 cup onion, chopped
12 oz mushrooms, sliced into chunks
6 cloves garlic, minced
1 (28 oz) can tomatoes, hand squished
1 (28 oz) can tomato puree
1 (14.5) oz can tomato sauce
1 (6 oz can) tomato paste
1 cup basil, fresh, rinsed and torn
1 1/2 t dried leaf oregano
1/4 t dried leaf thyme
2 T fresh parsley, chopped
1/4 t black pepper
1 T brown sugar
1/4 cup red wine
1 parmesan or Romano cheese rind
Spoon Mage™ Note:
For super thick sauce that is perfect for Meatball Pie or pan sautéed ravioli, add a second 6 oz can of tomato paste.
Add olive oil to a large pot that has been heated over medium heat. Add onion and mushrooms. Saute until the veggies are tender. Add the garlic and sauté for two more minutes.
Add remaining ingredients. Reduce the heat to low and simmer, stirring occasionally, for about 2 to 3 hours. Leave uncovered so the sauce thickens.
Taste and adjust the seasonings. I strongly suggest a lot more garlic, but then, my family is used to a lot of garlic. If it needs garlic at this stage, add powdered garlic. Two teaspoons or so should do.
Before serving, remove and discard the rind.
Delicious with any pasta.
One thought on “Spaghetti Sauce with Mushrooms”
Pingback: Feeding the World One Ravioli at a Time | Mindful Palate