Total Time
3hrs
Prep 30 mins
Cook 2 hrs 30 mins

This pasta sauce has always been a favorite when I serve it at home or at parties. The spice amounts are not precise, since I don't measure. I strongly recommend tasting and adjusting the spices during the simmering process. As always, when I use mushrooms, I try to use a variety, but it isn't necessary to do so. I sometimes like to add a cup of frozen baby peas towards the end of the cooking.

Ingredients Nutrition

Directions

  1. Heat 2 tbsps of the oil in a large skillet and sauté the mushrooms until they release their liquid.
  2. Transfer them to a large pot (I use a 4 qt. saucepan).
  3. Heat the remaining oil, sprinkle the oegano on the bottom, add the onions and garlic and sauté until they begin to turn soft.
  4. Add the garlic and sauté for 1 more minute.
  5. Transfer to the large pot.
  6. Add the rest of the ingredients except for the basil and the marjoram, and bring to a boil.
  7. Reduce the heat and simmer for about 2 hours.
  8. Add the basil and marjoram when you start cooking the pasta.

Reviews

(1)
Most Helpful

How many mushrooms do you usually use, as it isn't listed with ingredients. I omitted them this time as I didn't have any, but the sauce was really delicious. Some of the herbs I used fresh and some dried depending on availabiltiy. [Editor's Note: recipe was updated as a result of these comments 3/34/03]

Sueie March 22, 2003

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