Bob's Pasta Sauce

Submitted by Folk Dancer

"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."

 

• Ready In: 3hrs
• Ingredients: 15
• Serves: 14

ingredients

• 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

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

[Sueie]

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]