Italian Pasta Sauce (meatless)
Course: MainCuisine: ItalianDifficulty: MediumServings
8
servingsPrep time
15
minutesCooking time
1
hour15
minutesIngredients
2 tbsp olive oil, divided
1 (8 ounce) package fresh mushrooms, finely diced
1 large sweet onion, diced
4 cloves garlic, minced
2 tbsp sherry
1 red bell pepper, diced
½ cup fresh italian parsley, finely chopped
2 tbsp oregano
2 tbsp white sugar
2 tsp dried basil
1 tsp dried rosemary
½ tsp dried sage
½ tsp red pepper flakes
½ tsp salt
½ tsp ground black pepper to taste
2 cans (28 ounce) tomato puree
1 can tomato paste
Directions
- Heat 1 tbsp oil in a saucepan over medium heat
- Add mushrooms and sauté for about 10 minutes to cook out the moisture; remove from heat and set aside
- Heat remaining 1 tbsp oil in sauce pan
- Add onion and garlic; sauté until fragrant and onion is slightly transparent, about 3 minutes
- Add sherry, mushrooms, red bell pepper, and parsley; cook and stir until red bell peppers are slightly softened, about 3 minutes
- Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine and cook for 5 minutes
- Add tomato paste into seasoned vegetables and mix
- Add tomato puree and cook over low heat for 45 minutes
- Transfer half the sauce to a blender or food processor; puree until smooth
- Return puree to saucepan with the remaining sauce; stir to combine