Description
Loads of savory flavor comes from mushrooms – not meat – in this hearty sauce. Vegetariavegan-friendlyendly.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 yellow onion, finely chopped
- Kosher salt and cracked black pepper
- 2 tablespoons tomato paste
- 1 teaspoon fresh rosemary, chopped OR 1/2 teaspoon dried rosemary
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon crushed red pepper
- 1/4 cup dry red wine
- 1 Tbsp. balsamic vinegar
- 1 28-oz. can crushed tomatoes
- 1/2 tsp. sugar
- 1 package (14-16 oz) white button mushrooms, pulsed 15 times in food processor until coarsely chopped, but not pureed
Instructions
- Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, rosemary, nutmeg, and crushed pepper: continue cooking until the vegetables have softened and started to brown, about 2 minutes. Deglaze with the wine and balsamic vinegar, pulling up any bits from the bottom of the pan while stirring with wooden spoon.
- Carefully transfer to the slow cooker. Stir in tomatoes and sugar. Stir the mushrooms into the slow cooker. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours.
- Serve over pasta.