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 pound fresh mushrooms, or 3 ounces dried mushrooms
  • 4 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1 pound ground turkey or beef
  • 1 teaspoon chopped fresh mint leaves (optional)
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon 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 sauté pan or skillet, sauté 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