Balsamic Tomato Pasta Sauce With Mushrooms
From gkwillow 13 years ago
- 60 minutes to make
- Serves 6
The original recipe (which I modified according to the ingredients in my kitchen and am posting that way) called for Portabella mushrooms. Whatever kind you use, leaving them in large slices gives the sauce a nice "meaty" bite. Read more Add red pepper flakes to this fresh-tasting sauce if you like spicy. Adjust the seasonings to taste. Make it your own! See less
Ingredients
- 2 tablespoons olive oil shopping list
- 1 medium yellow onion, chopped shopping list
- 1 tsp garlic powder (or comparable amount of minced) shopping list
- 2 8-oz packages white mushrooms, thickly sliced shopping list
- 2 teaspoons dried parsley shopping list
- 1 teaspoon dried Italian seasoning shopping list
- 3/4 teaspoon dried rubbed sage shopping list
- 1/3 cup balsamic vinegar shopping list
- 2 28-oz cans Italian-style crushed tomatoes in heavy puree shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon fresh ground pepper shopping list
How to make it
- Cook the onions, garlic, mushrooms, parsley, Italian seasoning and rubbed sage in olive oil until the onions are translucent but not browned. If the mushrooms have absorbed the oil and the pot seems dry, drizzle in a little more oil.
- Pour in the balsamic vinegar and cook for 3 to 4 minutes, until the initial vinegar aroma has subsided. Pour in the crushed tomatoes. Bring to a boil, then reduce heat to low. Stir occasionally and simmer, (partially covered to avoid spluttering), for 45 minutes, or longer if you have the time.
- Serve over your choice of pasta and top with parmesan cheese if desired.
The Rating
Reviewed by 2 people-
This sounds absolutely fabulous, GK, as I LOVE Italian food. I'll be trying this really soon, and when I do, I'll rate it and post a review in "I Made It".
windy1950
in Flint loved it
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This has now become one of my favorite Italian gravy bases. Thanks for posting Gkwillow!!
windy1950
in Flint loved it
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WOWWWW!! I love most anything Italian, but this is one of those recipes that I really do appreciate, because there's so much you can do with it. I made it as is, no changes... it is wonderful!!
windy1950
in Flint loved it
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