Description
This is one that was recited to me out of memory alone, and described as a hand of garlic, etc., though the ingredient quantities should be accurate. I encourage buying the cheapest versions of these ingredients you can find; it will feed an army for about $15 without ruining the taste. You should add more seasonings based on preference. A great vegetarian sauce, and with meatballs…it makes great meatball sandwiches.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 whole head garlic, peeled and chopped
- 2 cups sliced fresh mushrooms
- ½ cup chopped fresh basil leaves, or to taste
- 1 (28 ounce) can whole peeled tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- ¾ cup Merlot wine
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried oregano
- ¼ cup white sugar
Instructions
- Heat olive oil in a large saucepan over medium-low heat
- and cook and stir the onion and garlic until translucent but not browned
- 6 to 7 minutes. Stir in the mushrooms and basil
- and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices
- about 10 minutes.
- Pour in the whole peeled tomatoes
- and bring the mixture to a boil
- stirring and chopping tomatoes into pieces with a spoon. Pour in the tomato sauce and stir
- crushing any large pieces of tomato left
- and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling
- stirring occasionally
- about 15 minutes.
- Stir tomato paste into the sauce
- and fill the empty tomato paste can with Merlot wine
- stirring to dissolve any remaining tomato paste in the can. Pour wine into the sauce
- and stir well to combine. Bring the sauce back to a simmer
- and stir in salt
- pepper
- dried oregano
- and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through
- about 3 more minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 10