Vegetarian Pasta Sauce with Mushrooms
Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.
- Serves: 6 persons
- ¼cup butter
- ½pound fresh baby portobello mushrooms, sliced
- ½pound fresh button mushrooms, sliced
- 1medium onion, finely chopped
- 2tablespoons 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®)
- 1teaspoon minced garlic
- 1teaspoon Italian seasoning
- 1pinch white sugar, or to taste
- salt and freshly ground black pepper to taste
Step 1Melt 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.
Step 2Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
Step 3Pour 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.