VEGAN - Ragu Alla Brian

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* Exported from MasterCook *

 

Brian’s Wine-free Mushroom Tomato Sauce - Ragu Alla Brian

 

Recipe By :Bryanna Clark Grogan

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Gravies Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons extra-virgin olive oil

1 medium onion -- minced

1 whole head garlic -- peeled and crushed

1 large green pepper -- seeded and chopped

4 pounds ripe plum tomatoes (peel if you like) -- chopped, or

2 28-ounce cans italian plum tomatoes -- chopped, or diced

tomatoes, with their juice

1 6-ounce can good-quality tomato paste

1 3/4 cups water

1 large bay leaf

1 tablespoon salt

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon dried basil

1 small dried red hot pepper

2 cups sliced button -- crimini, or other mushrooms

 

In a large heavy pot, heat the olive oil. Add the onion, garlic, and green

pepper, and sauté for several minutes, until the onion starts to soften (don’t

brown the garlic). Add all of the remaining ingredients except the mushrooms.

Bring to a boil, then turn down, cover, and simmer for 4 to 6 hours, stirring

every half hour or so. During the last half hour, remove the lid, add the

mushrooms, and simmer uncovered until serving time. Serve over any type of hot

pasta, polenta, or even gnocchi.

 

For a classic “meat” sauce, add 12 to 16 ounces of your favorite commercial

hamburger replacement “crumbles” along with the mushrooms.

 

Note: To cook in a slow-cooker, omit the water and sauté the mushrooms along

with the onions, etc. Place these in a large slow-cooker, and add the rest of

the ingredients. If you are adding hamburger replacement, add it along with the

tomatoes. Cook on high for 1 hour, then on low for 10 to 12 hours.

 

Per 1/2 cup: Calories: 60, Protein: 1 g, Carbohydrate: 7 g, Fat: 2 g

 

Source:

" Nonna's Italian Kitchen "

S(Formatted by):

" Nancy Braswell, Jan-24-2001 "

Copyright:

" 1998, Book Publishing Co. "

Yield:

" 2 quarts "

 

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Per Serving (excluding unknown items): 469 Calories; 42g Fat (76.2% calories

from fat); 4g Protein; 26g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

6418mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Vegetable; 8 1/2 Fat.

 

NOTES : Author's note: This ragü is my husband Brian’s standard spaghetti sauce,

and it is one of the most delicious I have ever tasted, despite the fact that he

uses no wine (which makes it less expensive, by the way). He freezes tomatoes in

bags in late summer and early fall to use in his sauce. When they are partially

thawed, the skins peel off easily, and the tomatoes can be chopped with a sharp

knife.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0