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Hearty Mushroom Spaghetti Sauce

Diet.Chef's picture
Ingredients
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Minced garlic cloves 2 Clove (10 gm)
  Finely minced onion 3⁄4 Cup (12 tbs) (Very Fine Slices)
  Sliced mushrooms 1 Pound (10 Ounces Regular, 6 Ounces Portobello)
  Dry red wine 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Canned crushed tomatoes 56 Ounce (Two 28 Ounce Cans)
  Crushed red pepper 1⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Chopped basil 1⁄4 Cup (4 tbs)
Directions

MAKING
1. Use a large heavy bottomed saucepan.
2. Heat olive oil, over medium flame.
3. Add sliced mushrooms and sauté until they have given out all the water content. Raise the heat and reduce the liquid. .
4. Pour in wine and continue to sauté mushrooms till the wine has reduced.
5. Empty the crushed tomatoes from the cans into the saucepan and stir to combine with the mushroom.
6. Add seasonings and bring sauce to a boil.

FINALIZING
7. Simmer the sauce on low heat for 25 minutes, stirring occasionally to prevent the sauce from burning.
8. When the sauce has thickened, add the fresh basil and cook for another 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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