- March 4, 2009 at 11:33 pm #271273mosParticipant
Tomato Sauce with Mushrooms and Red Wine
3/4 lb mushrooms
3 tbs unsalted butter
1 tbs extra-virgin olive oil
1 small or red onion, very finely chopped
1 celery rib, very finely chopped
1 small carrot, very finely chopped
2 tbs parsley
1 tsp rosemary
3 tbs tomato paste
1/4 cup dry red wine
2 1/2 cups fresh or canned chopped tomatoes (plum are really good!)
1/2 tsp salt
pepper to taste
1 cup water
Clean the mushrooms. Separate the stems from the caps, discarding the stems if they are tough.
Cut the mushrooms into halves, or quarters if large, then slice thinly. Warm the butter and oil in a large pan over medium-low heat. Add the onion, celery, carrot, and parsley, and saute until soft, about 12 minutes.
Stir in mushrooms and rosemary and saute gently for 5 minutes. Stir in the tomato paste and the cup of water and combine throughly. Simmer gently to evaporate the liquid for about 5 minutes.
Pour in the wine and simmer until the alcohol has evaporated, about 3 minutes. Add the tomatoes and salt. Allow the wauce to simmer over very low heat, partialy covred, until it is thickened and fragrant, about 40 minutes, stirring occasionally.
Remove the sauce from the heat and check the seasoning. Makes 2 1/4 cups = 205 calories per 1/2 cup.
serve over favorite pasta and be sure to have crusty rolls to sop up that yummy sauce!
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