Tomato-Mushroom Sauce
Makes 4 cups 
 
An elegant tomato sauce easily prepared in advance and stored in the 
refrigerator. Spoon it over freshly cooked and drained ravioli or pasta. 
Sprinkle with Romano or Parmesan cheese. This sauce is 
especially good with boletes, chanterelles, or common store mushrooms. 
 
1 lb.  fresh mushrooms, or 3 ounces dried mushrooms
4   garlic cloves, chopped
2 Tbsp  olive oil
1 lb.  ground turkey or beef
1 tsp  chopped fresh mint leaves (optional)
1/2 tsp  dried rosemary
1/4 tsp  dried oregano
1/4 tsp  dried thyme
  one 15-ounce can tomato sauce
  salt and pepper to taste
1/2 cup  dry red wine or more
 
If using fresh mushrooms, cut into chunks; if using dried ones, soak them 
in hot water to cover for about 15 minutes, squeeze dry, and chop. Save 
the soaking liquid for the sauce. In a large saute pan or skillet, saute 
the mushrooms and garlic for 7 minutes in the olive oil. Remove the 
mushrooms and garlic with a slotted spoon. Add the turkey or beef and cook 
for another 3 minutes, crumbling the meat as it cooks. Add the mint, 
rosemary, oregano, thyme, tomato sauce, salt, pepper, red wine, 
mushroom-garlic mixture, and the soaking liquid from the dried mushrooms 
if you have it. Cover and simmer for 1 hour. If you want a richer flavor, 
add more wine during the last 10 minutes of cooking. 
--Peggy Sanders 
 
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(ID: 81060) Mirror: rec.food.recipes: Tue, Jul 23, 2002


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