Calamari Sauce


  • 2 medium onions, chopped
  • 5 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 3 cups white wine
  • 1 cup canned plum tomatoes, pureed with the juice
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon oregano
  • Salt, to taste
  • Freshly-ground pepper, to taste
  • 4 pounds small calamari, cleaned and sliced crosswise into rings
  • 1 pound fresh mushrooms, sliced


  1. In a heavy skillet saute onions in olive oil until golden.
  2. Add garlic and wine and boil for 3 minutes to let the alcohol evaporate.
  3. Add tomato puree, parsley, oregano, salt and pepper.
  4. Add calamari; cover and cook over medium heat for about 45 minutes, stirring frequently.
  5. Add mushrooms about 5 minutes before serving.
  6. Serve over freshly cooked pasta.

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