Spaghetti with Mushroom Marinara Sauce
User Reviews
5
Spaghetti with Mushroom Marinara Sauce
Description
This recipe begins by sautéing onions, celery, carrots, and minced garlic in olive oil until softened. Fresh diced tomatoes and canned diced tomatoes are added and brought to a boil, then simmered to deepen flavors. A splash of cabernet sauvignon wine adds complexity alongside oregano, salt, and black pepper.
Sliced mushrooms are incorporated and cooked until tender, thickening the sauce further. Fresh chopped basil is added near the end to preserve its aroma and freshness. Cooked spaghetti is then combined with the mushroom marinara, creating a balanced dish with tender pasta and a rich, chunky sauce highlighted by the earthiness of mushrooms and sweetness of tomatoes.
Leftovers can be refrigerated for several days and reheated. The sauce's consistency and savory depth benefit from the slow simmer and the red wine reduction, making it satisfying for mushroom lovers and pasta enthusiasts alike.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 yellow onion about 1 ½ cups) finely chopped, large
- 1 celery finely diced, rib
- 1 carrot finely diced
- 6 garlic minced, medium cloves
- 6 tomato diced, medium
- 1 28 oz diced tomatoes can also use canned whole tomatoes or crushed tomatoes, canned
- 1 cup cabernet sauvignon wine Cakebread Cellars brand
- 2 teaspoon dried oregano or Italian Seasoning mix
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lb mushrooms sliced, fresh
- 1 cup basil chopped, fresh
- 1 spaghetti or other pasta of your choice; package
Instructions
- Heat 2 tablespoons olive oil in a pot. Add onions, celery, carrots, and garlic. Cook for 7 mins, until onions change color.
- Chop tomatoes, and add to the pot with 2 cans of diced tomatoes. Boil for 15 mins, stirring sometimes.
- Stir in 1 cup red wine, oregano or Italian Seasoning, salt, and black pepper.
- Add sliced mushrooms, simmer 20-25 mins until mushrooms are cooked and sauce thickens. Add basil in the last 5 mins.
- Cook pasta as directed. Drain.
- Pour mushroom sauce over pasta. Top with basil and black pepper. Serve now. Leftovers in fridge for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 157kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 604mg | 25% |
| Potassium | 936mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 3111IU | 62% |
| Vitamin C | 35mg | 39% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
