| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Sauces |
3 |
Cups |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Onion, chopped |
| 2 |
|
Cloves of garlic, minced |
| 1 |
lg |
Carrot, peeled and chopped |
| 3 |
lb |
Ripe Italian plum tomatoes, |
|
|
Peeled, seeded, and chopped |
| 6 |
oz |
Can tomato paste |
| 2 |
ts |
Chopped fresh oregano |
| 2 |
ts |
Chopped fresh basil |
| 1/4 |
c |
Dry red wine |
| 1/2 |
lb |
Fresh mushrooms, sliced |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In a large, heavy skillet, heat the olive oil over medium heat and saute
the onion and garlic until just transparent, about 5-8 minutes. Stir in all
the other ingredients except the mushrooms, and simmer over low heat for 30
minutes. Add the mushrooms, season with salt and pepper to taste, and
simmer 5 minutes longer. Serve very hot.
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