Mom’s traditional sauce was loaded with meat, but the mushroom sauce is a lighter vegetarian derivative.
1 pound mushrooms
Olive oil
1 medium head of garlic
1 medium onion
fresh basil
fresh rosemary
fresh parsley
oregano
thyme
1 small can of tomato paste
3 glugs of red wine
2 large cans of crushed tomatoes
1 small can of diced tomatoes
1/2 large can water
Clean, de-stem and slice mushrooms.
Heat olive oil in a large stock pan.
Peel and smash cloves OR cut the top off of a head of garlic, removing all of the loose dry skin.
Dice the onion and saute the onion and garlic until limp.
Add mushrooms and wine.
Simmer for a few minutes adding the tomato paste. When the paste has melted, add the herbs and the rest of the tomato, reserving one of the empty large cans to measure out about 1/2 can water.
Stir well and bring the sauce to a rolling boil.
Reduce heat to medium high.
Stir every 20 – 30 minutes, cooking anywhere from 1 hour to 3 hours.
