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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 can(s) 28 oz san marzano diced or whole tomotoes |
6 brown mushrooms sliced |
1 stalk(s) celery diced |
4 ounce(s) dried porcini mushrooms |
2 clove(s) garlic |
1 large carrot diced |
2 tablespoon(s) olive oil |
6 - 8 ounce(s) red wine |
1 small brown onion diced |
1 cup(s) warm water |
Directions:
1. Rehydrate mushrooms in warm water - about 1 cup for 30 minutes prior to cooking. Save soaking water.
2. Use 1tbsp of oil in a medium sauce pot and sweat garlic, onions and celery together until translucent. About 5 minutes.
3. In a separate pan, heat brown mushrooms with a touch of oil until mushroom soften. Add 1/2 of rehdrated porcini. If bits of mushroom stick to pan, that is fine.
4. Add tomato can (if whole, squish tomotoes first) to vegetables. Add mushrooms too. Bring to a boil and reduce to simmer.
5. Pour wine and mushroom soaking liquid (be careful of grit at the bottom of bowl) into mushroom pan. Reduce volume by 50% until thicker.
6. Add reduced wine and mushroom to sauce and simmer for 20 minutes until sauce feels thicker. Stir occaisionally.
7. Using immersion blender, blend sauce coarsely - do not over blend.
8. Coarsely chop remaining porcini and add to sauce.
9. Serve over pasta.
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