Puffball Marinara

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

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

Ingredients

• 1⁄4 cup olive oil
• 4  cups  ramps, leaves or 4  cups scallions, chopped
• 3  medium onions, chopped
• 3  stalks celery, sliced
• 6  cloves garlic, mashed
• 2  cups  puffball mushrooms
• 3 (25 1/2ounce) cans tomato sauce or 3 (25 1/2ounce) cans  homemade tomato sauce
• 3⁄4 cup dry red wine
• 2  tablespoons  chopped fresh basil or 2  teaspoons dried basil
• 1  tablespoon  broken bay leaf, tied in a spice bag
• 1  tablespoon  chopped parsley
• 1  teaspoon fresh ground black pepper
• 1 1⁄2 teaspoons dried oregano
• 1  teaspoon ground sage
• 1⁄2 teaspoon 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.