My Marinara

Name: My Marinara
Ingredients: 1 tablespoon butter, equal parts olive oil; 2 cups baby portabella mushrooms, sliced; 1 large onion, diced; 3 -5 garlic cloves, minced (I like alot of garlic so I usually use a bit more.); 1 teaspoon salt and pepper, to taste; 2 (20 ounce) cans whole tomatoes, diced; 4 ripened tomatoes, diced; 1 (4 ounce) can tomato paste; 14 cup white wine; 2 bay leaves; 14 cup fresh basil or 1 -2 tablespoon dried basil; 1 tablespoon dried oregano; 1 -2 tablespoon dried parsley

13 ingredients

9 steps

Ingredients

1 tablespoon butter, equal parts olive oil
2 cups baby portabella mushrooms, sliced
1 large onion, diced
3 -5 garlic cloves, minced (I like alot of garlic so I usually use a bit more.)
1 teaspoon salt and pepper, to taste
2 (20 ounce) cans whole tomatoes, diced
4 ripened tomatoes, diced
1 (4 ounce) can tomato paste
14 cup white wine
2 bay leaves
14 cup fresh basil or 1 -2 tablespoon dried basil
1 tablespoon dried oregano
1 -2 tablespoon dried parsley

Directions

1

In a large pot heat the butter and olive oil until foamy, add the mushrooms first and wait until they are sufficiently brown before adding the onions and minced garlic.
2

Sautee the mushrooms and onions until the onions are clear, salt and pepper.
3

If you're using dried basil and parsley throw a couple pinches of each in at this step.
4

After the herbs are incorporated add the diced fresh tomatoes to the pot.
5

Salt and pepper again.
6

When the tomatoes start to swaet profusly, add the canned diced tomatoes to the pot alot with the tomatoe paste, white wine, bay leaves, and the fresh basil.
7

Add more dried basil, parsley and oregano.
8

Let the sauce simmer for an hour to an hour and a half, stirring occasionally.
9

If you'd like toward the end of the simmer, you can add a tablespoon or so of capers for an added zing.