Megs Red Sauce Loaded With Tomatoes And Mushrooms Recipes

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
• Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

TAMI'S RED SAUCE: BOLOGNESE TOMATO SAUCE WITH GROUND BEEF

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
• Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into the beef; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

MEG'S RED SAUCE (LOADED WITH TOMATOES AND MUSHROOMS)

Steps:

• Brown the sausage in a large skillet over medium heat (I use an electric skillet for this entire process). Drain if you'd like, however I find the fat can add some extra flavor.
• Add to the meat your yellow onion and mushrooms; add sea salt to taste. Reduce heat to low.
• Add to this mixture your red sauce and stewed tomatoes. Crush the stewed tomatoes with your mixing spoon and incorporate them into your mixture. Add rosemary, black pepper and sugar to taste.
• Simmer for about 30 minutes, covered, under low heat, stirring occasionally. If the sauce is starting to dry up, add about two cups of water at a time.
• Add to the sauce your parsley and red wine (more or less to your taste). You may need to add a bit more water to keep your sauce moist. Simmer for another 30 minutes or until your pasta is ready.
• This is a chunky sauce so serve with a pasta that will hold onto this sauce. I usually serve this with garden rotini and grated parmesan. Save any leftovers for the next day! Yum!