Puffball Marinara

Submitted by Diana Adcock

"This recipe is posted by request. Original recipe is by Steve Brill."

 

• Ready In: 1hr 40mins
• Ingredients: 15
• Yields: 11 cups or so

ingredients

• 59.14 ml olive oil
• 946.36 ml ramps, leaves or 946.36 ml scallions, chopped
• 3 medium onions, chopped
• 3 stalk celery, sliced
• 6 clove garlic, mashed
• 473.18 ml puffball mushrooms
• 3 (2168.73 g) can tomato sauce or (2168.73 g) can homemade tomato sauce
• 177.44 ml dry red wine
• 29.58 ml chopped fresh basil or 9.85 ml dried basil
• 14.79 ml broken bay leaf, tied in a spice bag
• 14.79 ml chopped parsley
• 4.92 ml fresh ground black pepper
• 7.39 ml dried oregano
• 4.92 ml ground sage
• 2.46 ml dried rosemary, finely crumbled

directions

1. In a large skillet heat oil over medium heat.
2. Add the ramp/scallions, onions, celery, garlic and mushrooms.
3. Cook stirring until the onions are lightly browned, around 10 minutes.
4. Meanwhile, in a large saucepot bring remaining ingredients to a boil over medium high heat.
5. Add the sauteed veggies, reduce heat to low, and simmer for 1 hour, covered.
6. Stir a few times to avoid burning.
7. Remove spice bag and serve.
8. This keeps 8 days in fridge or up to 6 months in the freezer.
9. **Rampis a wild leek.