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Ingredients:
1 onion
2 cloves of garlic
4 tbsp red wine (8 if it's a French or spanish easy drinking vino)
2medium sized cans of plum tomatos (better with fresh plum toms)
2 large flat mushroom or equivalent porcini mushrooms.
torn fresh basil, salt and pepper to taste
1 tbsp tomato puree
1/2 tsp sugar.
olive oil

Finely chop onion and crush garlic and lightly fry in olive oil until onions are soft. Chop mushrooms and fry them for 2-3 minutes.
Add tomatos, wine and sugar and bring to a boil, them simmer for two hours. 5 mins before serving, add torn basil and black cracked pepper and serve on penne or your favourite pasta.

Sounds interesting but I am not a huge mushroom man.

sounds pretty sweet
mmmmmmmmmmmmmmmmm

im starving

I love mushrooms

A good variation of this is to ommit the mushrooms and dice half a red pepper and fry it in olive oil and the sugar, then add the other ingredients.

Were these brought up for me?!

I'm getting an ego.

When I worked in Wholefoods we used to have the special high end bottled tomato sauces that cost like $10 for 18 oz. or whatever... I could never even remotely understand that, is there any food easier to make yourself than tomato sauce? You can fool experiment with the recipe to your heart's content and almost always wind up with a surplus of food for short money... it's also something you can grow most of the ingredients for without much trouble...

Love's Wholefoods??!

I don't see you working there.

Only because I sold corona lite to some 19 year old undercover bitch.

I buy a lot of soup there.
and overpriced cookies.

That's a good recipe.

Does it make a difference if you finely chop the onions or not?

Yes. The finer you chop them, the more readily they'll break down. If you want them to retain their integrity/texture, chop them less fine.

Okay.

I usually leave the onions fairly coarsely chopped, I like to see them and stuff.

Well there you go.

There I go where?

Oh dear...

lynnjen/mod/skyr";p="777388 wrote:There I go where?

Into the land of a informed, sophisticated and well thought out onion breakdown technique.