Puffball Marinara

Name: Puffball Marinara
Ingredients: 14 cup olive oil; 4 cups ramps, leaves or 4 cups scallions, chopped; 3 medium onions, chopped; 3 stalks celery, sliced; 6 cloves garlic, mashed; 2 cups puffball mushrooms; 3 (25 1/2 ounce) cans tomato sauce or 3 (25 1/2 ounce) canshomemade tomato sauce; 34 cup dry red wine; 2 tablespoons chopped fresh basil or 2 teaspoons dried basil; 1 tablespoon broken bay leaf, tied in a spice bag; 1 tablespoon chopped parsley; 1 teaspoon fresh ground black pepper; 1 12 teaspoons dried oregano; 1 teaspoon ground sage; 12 teaspoon dried rosemary, finely crumbled

15 ingredients

9 steps

Ingredients

14 cup olive oil
4 cups ramps, leaves or 4 cups scallions, chopped
3 medium onions, chopped
3 stalks celery, sliced
6 cloves garlic, mashed
2 cups puffball mushrooms
3 (25 1/2 ounce) cans tomato sauce or 3 (25 1/2 ounce) canshomemade tomato sauce
34 cup dry red wine
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon broken bay leaf, tied in a spice bag
1 tablespoon chopped parsley
1 teaspoon fresh ground black pepper
1 12 teaspoons dried oregano
1 teaspoon ground sage
12 teaspoon dried rosemary, finely crumbled

Directions

1

In a large skillet heat oil over medium heat.
2

Add the ramp/scallions, onions, celery, garlic and mushrooms.
3

Cook stirring until the onions are lightly browned, around 10 minutes.
4

Meanwhile, in a large saucepot bring remaining ingredients to a boil over medium high heat.
5

Add the sauteed veggies, reduce heat to low, and simmer for 1 hour, covered.
6

Stir a few times to avoid burning.
7

Remove spice bag and serve.
8

This keeps 8 days in fridge or up to 6 months in the freezer.
9

**Rampis a wild leek.