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.
- 1 lb mushroom
- 4 tablespoons olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced or pressed
- 2 (14 1/2 ounce) cans tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 cup dry red wine
- 2 tablespoons oregano
- 1⁄2 tablespoon dried tarragon
- 1⁄2 tablespoon dried thyme
- 1⁄2 tablespoon dried marjoram
- 1 tablespoon dried basil
- salt & freshly ground black pepper
- Heat 2 tbsps of the oil in a large skillet and sauté the mushrooms until they release their liquid.
- Transfer them to a large pot (I use a 4 qt. saucepan).
- Heat the remaining oil, sprinkle the oegano on the bottom, add the onions and garlic and sauté until they begin to turn soft.
- Add the garlic and sauté for 1 more minute.
- Transfer to the large pot.
- Add the rest of the ingredients except for the basil and the marjoram, and bring to a boil.
- Reduce the heat and simmer for about 2 hours.
- Add the basil and marjoram when you start cooking the pasta.
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]