Prep 10 mins
Cook 10 mins
Sauce spaghetti vite faite
- 59.14 ml oil
- 1 onion, minced
- 59.14 ml parsley, chopped
- 2.46 ml salt
- 2.46 ml Worcestershire sauce
- 1 clove garlic, minced
- 226.79 g mushroom, cut or sliced
- 236.59 ml tomatoes (fresh or canned)
- 0.59 ml pepper
- Heat oil; brown garlic, onion, mushrooms and parsley.
- Add all other ingredients.
- Simmer 10 minutes.
I had a cup of diced tomatoes and 8 oz of baby Bella mushrooms in the fridge is this fit the bill. Mine was very watery and a bit bland so I added a little white wine, a pinch of sugar, some Italian seasoning and simmered it for almost 40 minutes to dry it up a bit. Since it was watery I chose to serve it atop some truffled polenta. The combo of the two was four stars (the truffle flavor boosted the dish) but the sauce alone would be 3 in my book.
I was in the need for a quick sauce tonight, and this one fit the bill since I had all of the ingredients. I was so pleased with it. I added some fresh oregano and thyme which I had growing in the garden. I also added a pinch of sugar to counterbalance my not-so-fresh tomatoes. I think I will add white wine next time as suggested by another reviewer. Thanks for the perfect recipe. I'll definitely do this one again!
Revised 8/23/10 -- Just cooked this sauce again. This time I used fresh garden tomatoes and a white wine I had in my fridge. I again added fresh oregano and also a little fresh basil. Boy was this good! I'm not much of a cook, but this would be a good recipe for guests. Can I add a sixth star?
This is the first time I tried to make spaghetti and I am very sure that it will become one of the usual suspects during a time and taste crisis. My parents and sister liked it so much that they actually told me that I had become taller even though I stopped growing a couple of years ago. I am usually very critical about my cooking but I have to admit that your recipe made me feel like a decent cook. Thanks a ton.