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Sunday Sauce

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"I have a love-hate relationship with Sundays. As a kid, I hated school, so the end of the weekend brought on a lot of anxiety. But something about Sunday family dinner always calmed my nerves, and even though we didn't always sit down together (well, we did, but it was...chaotic), my mom or dad would make something a little more special that day. Nothing fancy—maybe a roast chicken or pot roast—but it was a nice way to finish out the weekend. These days, Sundays look and feel very different for me, but I still love a good Sunday dinner, and Sunday sauce is one of my go-tos. I usually make a meaty, short rib-based version, but I absolutely love this hearty vegetarian take too. Even the meat-eaters in my family have come to really enjoy it! The key is using a mix of vegetables and cooking them *allll* the way down to get the most flavor and best texture. I serve this sauce over pasta and, to be honest, it's great any day you want to serve it up!"

List of Ingredients

â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 2 pounds mixed mushrooms, such as cremini, shiitake, and porcini, finely chopped
â—¦ 2 tablespoons salted butter
â—¦ Fine pink Himalayan salt and freshly ground black pepper
â—¦ 1 medium yellow onion, chopped
â—¦ 2 medium carrots, finely chopped
â—¦ 4 cloves garlic, finely chopped or grated
â—¦ 2 tablespoons fresh thyme leaves
â—¦ 1 tablespoon dried basil
â—¦ 1 tablespoon dried oregano
â—¦ 1 tablespoon chopped fresh sage or 2 teaspoons dried
â—¦ 2 teaspoons smoked paprika
â—¦ 2 teaspoons fennel seeds
â—¦ 1 teaspoon crushed red pepper flakes
â—¦ ¾ cup dry red wine, such as Sangiovese
â—¦ 2 cups low-sodium vegetable broth
â—¦ 1 (28-ounce) can crushed tomatoes
â—¦ â…“ cup tomato paste
â—¦ 1 pound pappardelle or tagliatelle of your choice
â—¦ Grated Parmesan cheese, for serving
â—¦ Fresh basil leaves, for serving


Recipe

Heat the olive oil in a Dutch oven over medium-high heat. When the oil shimmers, add the mushrooms and cook, stirring occasionally, until the mushrooms are softened and have cooked down, about 5 minutes. Stir in the butter to melt and season with salt and pepper. Cook until the mushrooms are caramelized, another 5 minutes. Add the onion, carrots, garlic, thyme, dried basil, oregano, sage, paprika, fennel, red pepper flakes, and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes more.

Pour in the wine, increase the heat to high, and bring to a boil. Cook until the wine has reduced slightly, 2 to 3 minutes. Add the broth, tomatoes, and tomato paste, stirring to combine. Simmer the sauce over medium heat until thick and chunky, 25 to 30 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions. Drain. Divide the pasta among plates, add the sauce, and toss well. Top each plate with Parmesan and fresh basil and serve.

Serves 6