Fresh mushrooms give this sauce its hearty, satisfying texture. It’s simple if you use your preferred canned sauce. The final sauce has a handmade flavor. Make use of a Dutch oven or big saucepan. If desired, garnish the sauce with freshly grated Parmesan cheese.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup butter
- ½ pound fresh baby portobello mushrooms, sliced
- ½ pound fresh button mushrooms, sliced
- 1 medium onion, finely chopped
- 2 tablespoons dry red wine, or more to taste
- 2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano
- 1 (23 ounce) jar pasta sauce (such as Prego®)
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1 pinch white sugar, or to taste
- salt and freshly ground black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
- Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
- Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.
- Use your favorite spaghetti sauce for this recipe. You can use 2 tablespoons olive oil and 2 tablespoons butter instead of all butter. Using sugar is optional in this recipe.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 1107 mg |
| Sugars | 18 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
As someone who cooks for just one, I am often left with half jars of sauce, so this was the perfect recipe to make to use up leftovers (I made half the recipe). The only change I made was to use fire-roasted diced tomatoes instead of the basil, garlic and oregano variety, because that was what I had on hand. I’m a total carnivore and don’t usually seek out vegetarian recipes, but this really did come out hearty and “meaty”. Be sure to use a good quality pasta sauce if you want good results! I served it over spaghetti with parmesan cheese and crushed red pepper. YUM!