1 T. olive oil
1 c. chopped onion
1 t. salt
1 t. black pepper
½ lb. lean ground beef (optional)
5 c. finely chopped mushrooms (I used a combination of white and baby bella)
1 t. minced garlic
3 T. tomato paste
½ c. red wine
1 (28 oz) can diced tomatoes, undrained
1 t. Italian seasoning
1 t. oregano
1 lb. pasta
¼ c. pasta water
Parmesan cheese and fresh chopped parsley
2. Add the mushrooms and garlic and cook for an additional 15 minutes or until most of the liquid has evaporated. Add in tomato paste, wine, and tomatoes. Bring to a boil then reduce to simmer for 30 minutes. Stir occasionally.
3. Meanwhile, make the pound of pasta according to package directions. Reserve ¼ c. pasta water.
4. Stir in the oregano and Italian seasoning. Stir in pasta water. Spoon over hot pasta and sprinkle with cheese and parsley.
**This sauce can be frozen for up to 6 months. I usually put it in quart sized freezer bags and stack flat in the freezer.**