Spaghetti with Marinara Sauce and Sautéed Mushrooms with Wine
The heavenly smells that come out of the kitchen when making this are incredible.
Ingredients
For the Mushrooms:
- 5 cups sliced fresh mushrooms about 15 medium to large mushrooms
- 3 tablespoons butter
- 1/4 teaspoon salt
- 3/4 cup dry white wine (such as Pinot Grigio, Sauvignon Blanc or Chardonnay (unoaked))
For the Marinara Sauce:
- 3 teaspoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 3 large cloves garlic peeled and chopped
- 1/2 cup wine red or white wine
- 2 cans (15 ounces each) tomato sauce
- 1 empty can of tomato sauce filled with water
- 1 tablespoon dried oregano leaves
- 2 teaspoons dried basil leaves
- 3 teaspoons Worcestershire sauce
- 1/2 teaspoon salt or salt to taste
- 1 teaspoon ground black pepper
For the Pasta:
- 5 dashes salt
- Water for boiling pasta
- 3 servings of dry angel hair or spaghetti pasta
- 2 tablespoons grated Parmesan cheese as a topping when served
Instructions
For the Mushrooms:
- Heat a large skillet on medium heat and add the butter. Once the butter is melted add the mushrooms, salt, and pepper. Stir together.
- Continue to stir and cook the mushrooms for about another 4 minutes. Turn the heat off and add wine to the pan.
- Then turn the heat back on and stir as the wine reduces.
- Stir as the wine reduces. Once the wine has reduced by half, transfer the mushrooms to a bowl and set aside.
For the Marinara Sauce:
- Heat a medium size pot on medium heat and add olive oil, onion, bell pepper, celery and garlic. Stir as the vegetables cook.
- Continue to sauté the vegetables for 8 minutes then turn off the heat and then add wine.
- Turn the heat back on and stir as the mixture cooks for another 5 minutes.
- To the pot, add tomato sauce, water, oregano, basil, Worcestershire sauce, salt and pepper. Stir together.
- Turn the heat down to low. Continue to stir as the sauce simmers for another 20 to 30 minutes.
For the Pasta:
- In a medium size pot, bring water to a boil and add salt.
- Add the pasta and cook until al dente per package instructions.
- Drain the pasta (but don't rinse; you want the pasta to keep its starch so it will hold and absorb the sauce).
- Transfer the pasta to the serving dishes and top with marinara sauce. Top the sauce with cooked mushrooms. Garnish with grated Parmesan cheese and serve while warm.