Garlic Mushroom Red Sauce
Description
This sauce makes a large quantity, and it freezes well so you can always have some on hand.
Variation: For meat sauce, in the large saucepan, cook 1 pound of ground beef (10-15% fat) until it is browned, and drain off the grease into an empty metal can or your grease recycling container. Add the onions and garlic, and continue with the recipe.
Note: To freeze the sauce for later use, ladle approximately 1 cup of cooled sauce into quart-size plastic freezer bags, and store them flat in the freezer.
Serving Suggestions: Garlic bread, tossed green salad and vinaigrette dressing, red wine
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 8 cloves garlic, minced
- 1/2 cup red wine
- 1 12-ounce can tomato paste
- 1 28-ounce can diced tomatoes, undrained
- 1 28-ounce can crushed tomatoes, undrained
- 8 ounces mushrooms, rinsed, trimmed, and sliced
- 1/2 cup green or Kalamata olives, sliced
- 2 teaspoons dried oregano leaves (or 1-1/2 tablespoons chopped fresh)
- 1 tablespoon dried basil (or 3 tablespoons chopped fresh)
- Salt and black pepper to taste
Instructions
- Sauté the aromaticsIn a large saucepan, heat the oil over medium heat. Add the onion and garlic. Sauté them until the onions are tender and translucent, about 5 minutes.
- Add the rest of the ingredientsAdd the red wine and tomato paste. Stir the mixture until it is well blended. Add the diced and crushed tomatoes with their juices, the mushrooms, olives, oregano, and basil. Season the sauce to taste with salt and pepper.
- Simmer the sauceReduce the heat to medium-low, and simmer the sauce, covered, stirring it occasionally, for about 30 minutes.
- ServeServe the sauce hot over freshly cooked pasta.
Read it online:
https://recipes.katyscott.com/recipe/garlic-mushroom-red-sauce/