Pasta Sauce with Dried Mushrooms and Red Wine

I still have a freezer full of basic tomato sauce just waiting to be played with and added to.


I wanted to make a full-bodied sauce, so I decided to add some of my dried mushrooms and red wine.  It came out a little bitter, but adding a little sugar did the trick and it became luxurious.  


I also added tomato paste to this sauce along with the red wine.  Since I use tomato paste in quantities of 1 Tablespoon here, another there, I have switched to using sauce in a tube.  It is much nicer than always having paritally used paste cans in the fridge. I would always end up throwing away at least as much as I used.  Now I just use what I need and the rest stores in the fridge in the tube until I next need it.


Since all of our children were home (too rare an occasion), I served it over a symbolic heart shaped pasta (aren’t these fun?!  The colors are from various vegetable dyes).  I added some good bread and sauteed spinach on the side.  A nice dinner we could all enjoy.


Pasta Sauce with Dried Mushrooms and Red Wine

1 pint basic tomato sauce or marinara

1/4 cup dried mushrooms

1/2 cup cabernet sauvignon or other red wine you enjoy

1 Tbsp tomato paste

up to 1 tsp sugar, if needed


If the tomato sauce is frozen, defrost it.

Place the sauce in a medium saucepan.  Add the mushrooms, wine and tomato paste.


Cook over low heat until thickened and the flavors blend, about  15 minutes to 1/2 hour.  Taste the sauce, add sugar or adjust seasoning if necessary. (see cook’s note)


Serve over pasta.  Enjoy!


Serves 4 – 6.

Cooks note – I like to make the sauce the day before, let it cool and store it in the fridge until I am ready to make dinner.  Then I reheat it.  This allows the flavors to meld even more.


3 Comments Add yours

  1. Thank you for the link.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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