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1 pound raw pasta |
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1 small white onion |
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2-4 cloves of garlic |
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1 teaspoons minced garlic |
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1 6-oz. can pure tomato paste |
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1 28-oz. can crushed tomatoes |
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1 tablespoon extra virgin
olive oil |
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4 mushrooms (e.g. brown or
white caps) |
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1/2 cup red wine |
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Minced onion |
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Garlic powder |
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Oregano |
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Salt & pepper |
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1 bay leaf (optional) |
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3 vegetarian sausage patties
(optional) |
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This combination of simple ingredients
makes a wonderful sauce when you're feeling a little more adventurous
than sauce straight out of the jar. I prefer to use canned tomato
products whose ingredients are as close to tomatoes only -- i.e.
no additional seasonings. A good but not-expensive merlot works
great for the wine. - ML
Chop up the entire onion and garlic cloves. Slice the mushrooms.
Fill a large pot with fresh water (for pasta) and bring to a boil.
Add pasta and cook per instructions on package.
Using a large pan with a cover, heat the olive oil (medium-high
heat), then add chopped onion and garlic; stir occasionally with
a wooden spoon to prevent browning. When onions have become slightly
transparent, add crushed tomatoes and tomato paste; mix well. Stir
in red wine and bay leaf, then cover until sauce comes to a boil.
Uncover and stir in sliced mushrooms and spices (amounts to your
taste). If also adding vegetarian sausage patties: first heat them
up on a plate in the microwave; cut into small pieces before stirring
into sauce. Cover and reduce heat to a simmer for about 5-10 additional
minutes.
Serve sauce hot over cooked and drained pasta. If you've used a
bay leaf, be sure to remove it before dishing out sauce.
Serves 3 very big appetites (or 2 plus leftovers). |
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Recipes