Loads of savory flavor comes from mushrooms – not meat – in this hearty sauce. Vegetariavegan-friendlyendly.
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
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.