Pasta with Hearty Mushroom Sauce

Tomatoes, red wine and two kinds of mushrooms combine to create a hearty and savory vegetarian spaghetti sauce. Serve with spaghetti or use it in your favorite lasagna or manicotti recipe.

Ingredients

Yield: 4-6 servings

2 Tablespoons extra virgin olive oil, divided
1 celery stalk
1 medium carrot
1 small onion, peeled
2 garlic cloves, peeled
1/2 lb cremini mushrooms, stems removed
1/2 lb shiitake mushrooms, stems removed
1/2 cup dry red wine
1 28 ounce can whole tomatoes
1 bay leaf

Method

Heat a large Dutch oven over medium heat and add one tablespoon olive oil. Cut the celery, carrot and onion into large chunks and transfer to a food processor bowl. Using the pulse function, mince the celery, carrot and onion. Transfer the vegetables to the Dutch oven. Mince the mushrooms in the food processor and add them to the Dutch oven. Cook over medium heat for 15 minutes then add the bay leaf and wine to deglaze the pan. Crush the tomatoes and add along with their juices to the vegetables. Bring the sauce to a low simmer and cook, stirring occasionally for 30 minutes. Season to taste with salt, freshly ground pepper and blend in the remaining tablespoon of olive oil.

Serving Suggestion

Pair with Hall Merlot.

Estimated Prep Time: 15 minutes
Estimated Cooking Time: 45 minutes