4 cups tomatoes, canned or fresh, crushed, juices reserved
1/4 cup tomato paste
1 pound pasta
In a large pot, add the minced mushrooms and season with salt to taste. Add the
olive oil and heat the mixture on medium. Add the onion,
garlic, basil, and
bay leaf, stirring over medium for 5 – 6 minutes, or until the onion is soft.
the wine. Stir to release any of the drippings that are sticking to the bottom of
the pan. Allow the mixture to cook for 5 more minutes, or until the wine is mostly
Add the tomatoes and tomato paste. Stir well and bring the sauce up to a gentle
simmer over low heat for 3 hours.
Partially cover the pot and continue to simmer,
stirring occasionally and adding the reserved tomato juices or a bit of water if
the sauce seems too thick as it cooks. The finished sauce should have a deep, rich
red color. The sauce is ready to add to your cooked pasta now, or will store in
the fridge for up to 4 days.
Bring a large pot of salted water to a rolling boil. Add the pasta at once and
follow package directions until pasta is cooked.
Drain the pasta in a colander when finished. Shake well and remove any extra
water clinging to the pasta.
Pour the pasta into a large serving bowl.
Add the sauce
and toss together until the pasta is evenly coated.
Yield: 6 portions
Recipe courtesy of the Culinary Institute of America and the Mushroom Council.