When I was first learning how to cook I asked my mom for my nonna’s recipes. She told me that she didn’t even use a recipe and she wished she did. So One day I just sat and watched my mom make her sauce. And then I made it better! But it turns out I don’t really use a recipe either. I am pretty sure this is what I do. 😉
- 3 tablespoons olive oil
- Small Onion, Diced
- 1 red pepper, Chopped
- 5 cloves garlic, minced (or 10 roasted cloves)
- 1 pound minced baby Bella mushrooms
- 1/2 cup red wine
- 2 (28-ounce) cans crushed roasted tomatoes
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- A pinch or two of red pepper flakes (optional)
- Salt and pepper to taste
- Heat the olive oil in a 6-quart Saute pan over medium heat. (Or cast iron to increase your iron content in the sauce.) Add the onion, pepper, and garlic; cook about 30 seconds, or until fragrant. Add the mushrooms and cook until their juices are released and then cooked off, about 15 minutes.
- Add the crushed tomatoes, basil, oregano, and pepper flakes (if using), reduce heat to low, and simmer for half an hour, or until the sauce has thickened. Stir in the wine and cook for about 15 minutes. Season with salt and pepper to taste.
This recipe takes me about an hour to cook. First I start the sauce then make the pasta. Then everything is ready together! Want a pasta recipe? heck out this one: https://www.americastestkitchen.com/recipes/9019-gluten-free-fresh-pasta
- when I have fresh tomatoes from the garden I use this recipe: https://www.foodnetwork.com/recipes/alton-brown/tomato-sauce-recipe-1912571