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Myra's Tomato Mushroom Pasta Sauce

A vegan sauce with basil, red wine and a lot of mushrooms!
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Entrees and Favorite Rice Combinations
Cuisine Italian American
Servings 4.5 cups of 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.

Notes

You can put parmesan cheese on top, or add some Italian sausage before you add the mushrooms, it makes a great base for other things Italian.
Keyword basil, diced tomatoes, garlic, mushrooms, red wine, Vegan