Spaghetti with Mushroom Marinara Sauce

• portionen: 6 servings
• gesamtzeit: 45 minutes

Zutaten

2 tbsp extra virgin olive oil

1 large yellow onions (about 1 1/2 cups) finely chopped)

1 celery rib (finely diced)

1 carrot (finely diced)

6 medium garlic cloves (minced)

6 medium tomatoes (diced)

1 28 oz can diced tomatoes (can also use canned whole tomatoes or crushed tomatoes)

1 cup Cakebread Cellars Cabernet Sauvignon wine

2 tsp dried oregano or Italian Seasoning mix

1 tsp salt

1/2 tsp black pepper

1 lb fresh mushrooms (sliced)

1 cup fresh basil (chopped)

1 package spaghetti or other pasta of your choice

Anweisungen

Heat 2 tablespoons olive oil in a pot. Add onions, celery, carrots, and garlic. Cook for 7 mins, until onions change color.

Chop tomatoes, and add to the pot with 2 cans of diced tomatoes. Boil for 15 mins, stirring sometimes.

Stir in 1 cup red wine, oregano or Italian Seasoning, salt, and black pepper.

Add sliced mushrooms, simmer 20-25 mins until mushrooms are cooked and sauce thickens. Add basil in the last 5 mins.

Cook pasta as directed. Drain.

Pour mushroom sauce over pasta. Top with basil and black pepper. Serve now. Leftovers in fridge for 3-4 days.

Nährwertangaben

• Portionsgröße: 1 g
• Kalorien: 157 kcal
• Gesamtfett: 5 g
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 4 g
• Natrium: 604 mg
• Gesamtkohlenhydrate: 18 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 10 g
• Eiweiß: 5 g