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Rango-Lobo Marinara Sauce

Source of Recipe


The All-American Cowboy Cookbook






List of Ingredients



• 1 28-oz. can Italian plum tomatoes
  
• 1/2 medium onion, chopped
  
• 1-1/2 Tbsp extra-virgin olive oil
  
• 1/4 lb. mushrooms, thinly sliced
  
• 2 Tbsp tomato paste
  
• 1/3 cup dry white wine
  
• 2 tsp sugar
  
• 4 scrapes whole nutmeg
  
• Sea salt
  
• Black pepper
  






Instructions



1. Pass tomatoes through food mill to remove seeds; scrape any pulp into bowl.
   
   
2. Saute onions in oil until clear, not brown. Add mushrooms and saute on high, stirring to keep from burning. Dissolve tomato paste in white wine and stir into onion-mushroom mixture. Cook until alcohol has evaporated, then add remaining ingredients and simmer on low for 20 minutes. Stir frequently; do not allow to boil.
   
   Serve on pasta of choice, topped with grated Parmesan or Romano cheese.
   
   Makes 4 cups.