Main Dishes |
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Hearty Mushroom Spaghetti Sauce - 1997
Recipe courtesy of Don Wozny
INGREDIENTS
PREPARATION
Heat olive oil in a 3 to 4 quart saucepan. Add garlic. Cook and stir constantly over medium-low heat for about 2 minutes, making sure the garlic doesn't brown. Add onion and, stirring frequently, continue cooking for about 8 minutes or until the onion is soft and golden. Add mushrooms and keep cooking until they've given up their liquid. Raise heat slightly and reduce most of the liquid. Add wine. Continue cooking until the liquid is almost fully reduced. Add tomatoes, salt, black pepper and crushed red pepper. Bring to a boil, reduce heat to low and simmer for 25 minutes, stirring occasionally. Add fresh parsley and basil; simmer for the final 5 minutes.
The recipe does not include meat, but I suggest adding 1 lb. of ground Italian sausage or hamburger.
- ¼ cup extra virgin olive oil
- 2 garlic clove (large) -- minced
- ¾ cup onion -- minced
- 10 ounces mushrooms -- sliced
- 6 ounces mushrooms (Portobello) -- sliced
- ½ cup dry red wine
- 1 ½ teaspoons salt
- 2 can (28 oz) crushed tomatoes
- ¼ teaspoon crushed red pepper
- ½ teaspoon black pepper
- ¼ cup fresh parsley -- chopped
- ¼ cup fresh basil -- chopped
PREPARATION
Heat olive oil in a 3 to 4 quart saucepan. Add garlic. Cook and stir constantly over medium-low heat for about 2 minutes, making sure the garlic doesn't brown. Add onion and, stirring frequently, continue cooking for about 8 minutes or until the onion is soft and golden. Add mushrooms and keep cooking until they've given up their liquid. Raise heat slightly and reduce most of the liquid. Add wine. Continue cooking until the liquid is almost fully reduced. Add tomatoes, salt, black pepper and crushed red pepper. Bring to a boil, reduce heat to low and simmer for 25 minutes, stirring occasionally. Add fresh parsley and basil; simmer for the final 5 minutes.
The recipe does not include meat, but I suggest adding 1 lb. of ground Italian sausage or hamburger.
