- Yield: 8 servings
- Yield: 8 servings
Ingredients
- 2 red peppers, minced
- 1 large red onion, minced
- 4 cloves garlic, minced
- 4 portabello mushrooms, minced (about 10 cups)
- 2 tablespoons fresh oregano, minced
- 2 tablespoons fresh sage, minced, plus more for garnish (optional)
- 1/4 cup fresh basil, minced
- 1 cup red wine
- 1 quart diced tomatoes
- 1 pint crushed tomatoes
- 1 tablespoon sugar
- 1/2 teaspoon salt (plus more to taste)
- red pepper flakes, to taste (I use about 1 teaspoon)
- 2–4 parmesan rinds (you can usually get these at your cheese counter– just ask!)
- 1 pound tagliatelle pasta
- 4–6 oz buffalo mozzarella
Instructions
- Heat a large dutch oven with 2 tablespoons of olive oil over medium heat.
- Add in the red peppers and red onion. Cook until peppers are soft and onions are translucent.
- Add in the garlic and mushrooms. Allow the mushrooms to release juices and fully cook down, about 5 minutes. In the last minute of cooking, add in the oregano, sage, and basil.
- Turn the heat to high and deglaze the pan with red wine. Cook down the mixture with the wine for 2-3 minutes.
- Add in the diced tomatoes, crushed tomatoes, sugar salt, and red pepper flakes. Allow mixture to come to a boil, then turn heat to low. Plop in the parmesan rinds, cover the pot with a lid, and let simmer for 2-3 hours (the longer it goes, the more deep the flavor will be).
- Cook tagliatelle al dente so it can really hold up to the thick sauce. Finish with buffalo mozzarella and a sprig of sage!
