The sauce is so good you could eat it alone and a lot of times I do.
This recipe took about 45 minutes to reduce and 30 to prep.
Sauce: 18 to 20 tomatoes
8 0z raw mushrooms
6 individual pieces of celery
1 smaller onion
1 medium carrot
16 Oz dry red wine
Dried basil 1/8 cu
Dried oregano 1/8 cu
1/4 cup fresh basil
Garnishes and salad:
Jalapeño yogurt ( recipe on other blog post)
Preheat oven to 400° .wash and place tomatoes in baking pan and bake about 25 to 30 minutes till the outside skin on tomatoes crack.
While cooking dice your onion, carrot, and celery keeping the celery separated for later.
In saute pan on top of stove use a little olive oil and heat to medium high.
Add the carrots and onion to pan stirring frequently while the onion swears and carrot tenderizes.
Once the onions have sweat and look a bit glossy add the 8 Oz uncooked mushroom.
While cook in check tomatoes and remove from oven. You can chill them in the freezer for a few minutes, or even prep that part the day before.
When cooled enough to touch, peel the skins off and squeeze the seeds into separate dish.
This can also be used and I will do a separate blog on this but we will not use this for our ragu today.
Place the meat from your tomatoes in blender and liquify.
Add to your pan with onion, mushroom, and carrots and go ahead and add your wine.
Reduce for 30 minutes.
Add about 1/8 cup of dried oregano and another 1/8 cup of dried basil.
Add the diced celery.
Add your fresh basil (chopped).
On plate I served for vegetarian night, spring mix and topped both with blue cheese. Delish.
I dressed my spring mix with the jalapeño yogurt sauce I love so much not listed in this recipe but on my stuffed turkey breast recipe.