Heat olive oil in large saucepan over medium-low heat and cook and
stir onions and garlic until translucent but not browned, 6-7 minutes.
Stir in mushrooms and basil, and cook and stir until the basil is wilted
and the mushrooms are cooked through, about 10 minutes.
Pour in the whole peeled tomatoes, and bring the mixture to a boil,
stirring and chopping tomatoes into pieces with a spoon. Pour in
tomato sauce and stir, crushing any large pieces of the tomato left
and bring to a simmer.
Let the sauce simmer until slightly thickened and bubbling, stirring
occasionally , about 15 minutes.
Stir in tomato paste and fill empty tomato pasts can with merlot,
stirring to dissolve any remaining tomato paste in the can. Pour
wine into the sauce, and stir well to combine. Bring sauce back to
a simmer, and stir in salt, pepper, dried oregano, and sugar. Let the
sauce simmer until the seasonings are blended and the sauce is
heated through, about 5 more minutes.
Originally Submitted
10/27/2023
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