Recipe by internetnut
I have not tried this recipe. I got it from Two Minutes For Busy Families newsletter. It's a Martha Stewart Living recipe.
Top Review by Jim in Washington
You have just got to try this recipe. I came home later, today, than planned. In trying to find something to fix quickly, I came across this recipe. We both loved it. The only variation I made was that I had some frozen meatballs I keep on hand, and when dropped into the sauce during the simmering period, they came out wonderful. You couldn't ask for a more forgiving, simple recipe using every day on hand items. Thank You so much for posting it. jim
- 3 tablespoons olive oil
- 1 medium onions, chopped onion or 1 cup frozen chopped onions
- 3 -5 peeled garlic cloves, up to 1 tbl, minced
- 8 ounces sliced mushrooms
- 1⁄4 cup dry red wine (optional) or 1⁄4 cup white wine (optional)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon italian seasoning or 1 teaspoon dried basil
- 28 ounces crushed tomatoes
Directions See How It's Made
- Heat olive oil in a wide, heavy skillet over medium-high heat.
- Add onion. Cook 5 minutes, stirring occasionally, until they begin to brown. Add garlic. Cook another minute.
- While onions are cooking, coarsely chop the sliced mushrooms - no need to be exacting about this, just cut them up a little more. Add mushrooms to the skillet. Cook, stirring occasionally, until they have browned somewhat.
- If desired, add a little wine to the pan, and boil vigorously until it has disappeared.
- Add salt, pepper, seasoning and tomatoes. Allow the mixture to simmer on low heat about 10 minutes or until it has thickened.
- Serve over long noodles such as vermicelli or spaghetti, or use any place red sauce is used (in lasagna, to cook chicken or beef,) etc.
- Serve with salad and bread.