- 2 pounds mushrooms, minced
- kosher salt to taste
- 3 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 1 garlic clove
- 2 basil sprigs
- 1 bay leaf
- 1/2 cup white wine, dry
- 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. Add 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 evaporated.
- 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 in a large serving bowl. Add the sauce and toss together until the pasta is evenly coated.