A vegan sauce with basil, red wine and a lot of mushrooms!
They say that aromas bring back more memories than pictures sometimes. As soon as I started this sauce on the stove, I remembered the first time making it! It’s one of the best vegan pasta dishes you’ll make.
Myra said to let the sauce cook for up to 2 hours. I found that one hour was enough to meld all of the ingredients. Be sure you cook the onions until they are soft, or it will taste too “oniony.” The better the red wine, the better the sauce, so don’t skimp!
You will need to drain off the juice of the canned, diced tomatoes. Save it or drink it. If you are not going to put some cheese on top (Parmesan or Romano for example) the sauce may need more salt. Salt to taste.
And yes, you can put parmesan cheese on top, or add some Italian sausage, it makes a great base for other Italian dishes as well.
Myra’s Tomato Mushroom Pasta Sauce
Equipment
- 1 8 to 10 quart soup pot
- knife and cutting board, measuring tools
Ingredients
- 5 buds garlic, minced
- 1 cup onion, fine dice, or finely chopped
- 3 TBLS good green olive oil
- 2 TBLS. dried basil
- 1/2 teas. salt (or to taste)
- 1 lb. fresh mushrooms, sliced
- 1/3 cup red wine (such as cabernet)
- 1 28 oz. can of diced tomatoes, drained
- 1 8 oz. can of tomato sauce
Instructions
- Sauté the garlic and onion in 3 TBLS. of olive oil on medium heat for 5 to 7 minutes, or until the onion is soft.
- Add the basil, salt, and sliced mushrooms. Give it a stir or two. When the mushrooms have started to lose their liquid, add the wine, the tomato sauce and the drained diced tomatoes.Simmer uncovered for 1 hour, until thickened, stirring every 15 minutes.Serve over pasta.
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