Portobello and Red Wine Tomato Sauce

anniversary pasta with roasted vegetables

Malloreigh and I went to Galiano Island for our year anniversary and she accidentally left the sage gnocchi I had prepped for this special evening. Luckily there was a corner store a few metres away from our cottage. We picked up some rigatoni and seriously considered buying a pre-made tomato sauce. After debating, picking up the jar, putting it down again, looking at Mal and making a few sighs, she assured me that the sauce I made would be much tastier. With that being said this recipe is very easy and very flavourful. Go forth and prosper.

Stuff you need:

1 Portobello mushroom (chopped/diced)

1/4 C Red Wine

1/2 medium size red onion (diced)

4 cloves garlic

3 tbs Olive oil

1 tsp Thyme

1 tsp Tarragon

1 tsp salt and pepper

1 Can crushed tomatoes or tomato sauce

Add water for a thinner sauce

Sauté Onion, garlic, mushroom in olive oil in a sauce pan. Add more olive oil if the contents are sticking to the bottom of the sauce pan. When ingredients have softened and onions have become translucent add Wine and spices (tarragon, thyme, salt).  Simmer in the red wine for approx 2 minutes. Add tomato sauce and another pinch of salt. Let sauce simmer for as long as you can, but at least 30 minutes. Add water or wine for a thinner consistency.

As a note: If you don’t let the sauce simmer for 30 min it will be okay!! It will taste excellent and your dinner guest will be impressed.

Also, don’t wear a white shirt while you make this.

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