Fresh herbs always make all the difference, and this pasta sauce is no exception. Chopped basil, oregano, and marjoram infuse flavor into a sauce of tomatoes, mushrooms, and onion.
3 cloves garlic, finely chopped
1 medium onion, finely chopped
1/2 teaspoon olive oil
1/2 pound mushrooms, sliced
1 tablespoon red wine, dry
2 3/4 pounds Italian plum tomatoes, fresh, cored and cut into eighths
OR
1 can (30 ounce size) crushed Italian plum tomatoes, MIXED WITH
1 can (8 ounce size) tomato sauce
1/4 cup water
1 1/2 teaspoon crushed red pepper
1/2 teaspoon fresh oregano
2 tablespoons fresh basil, lightly chopped
1 teaspoon fresh marjoram, chopped
1/2 teaspoon salt
In a heavy 2-quart saucepan saute the garlic and onion in the oil for 2 to 3 minutes, until the onions become soft and translucent. Add the mushrooms and wine, and cook for 5 minutes over low heat.
Meanwhile, in a blender or food processor puree the tomatoes with water until smooth.
Add the tomatoes to the saucepan and simmer for 15 minutes over low heat. Add the red pepper, oregano, basil, marjoram, and salt, and cook for 5 more minutes.
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reviews & comments
July 9, 2016
I've made my own sauce before of course but it's never tasted as good as this one! This is my new go to recipe for sure. I used it with pasta and meatballs but next time I'm going to used some sliced italian sausage in it.
October 15, 2013
Delicious sauce! I used it in a lasagna I was making.
July 4, 2013
Excellent sauce with fresh ingredients. This is what a TRUE spaghetti sauce should taste like
August 3, 2012
This is simple to make and delicious! My whole family loved it. It is our new pasta sauce.