Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Mushroom Sugo

kept bytihleigh
recipe bySimply Recipes

Serve over polenta or toss with ravioli or other pasta.


1 ounce dried porcini mushrooms
4 Tbsp extra-virgin olive oil
2 medium yellow onions, peeled and minced (yielding about 2 cups minced onion)
2 carrots, peeled and minced (yielding about 1 1/2 cups minced carrots)
3 celery ribs, minced (yielding about 1 1/2 cups minced celery)
6-8 cloves garlic, peeled and minced
1 bunch parsely, minced (yielding 1/3 cup loosely packed)
1/2 teaspoon minced fresh rosemary
1/4 teaspoon fresh thyme
1/4 teaspoon fresh marjoram (we didn't have marjoram growing so we used fresh oregano instead, which has a similar flavor)
1/2 cup dry red wine
1 15-ounce can of tomato sauce
1 beef bouillon cube (use vegetable bouillon cube for vegetarian option)
1 bay leaf
Freshly ground black pepper

1 Place dry mushrooms to soak in a bowl with 2 cups of warm water. Set aside.

2 Heat olive oil in a medium, thick-bottomed pot (4 or 5 quart) over medium heat. Add the minced onions and stir to coat with the olive oil. Cook, stirring occasionally, until the onions turn a deep golden color, about 30 to 40 minutes. Adjust the heat lower if necessary to keep the onions from drying out.

3 Add the minced carrots and cook for 5-6 more minutes. Add the celery and cook until soft, about 10 more minutes. Add the garlic, parsley, rosemary, thyme and marjoram. Cook for 4-5 minutes more.

4 Remove the porcini from the soaking liquid, reserving the liquid. (The easiest way to do this we found is to pour the porcini and soaking liquid through a coffee filter, into a bowl or measuring cup. This helps remove any grit that may be lingering in the soaking liquid.) Finely chop the mushrooms and add to the vegetables in the pot.

5 Push the vegetables to one side of the pot and increase the heat to high. Add the 1/2 cup of red wine to the side of the pot without the vegetables and cook on high heat for 2-3 minutes.

6 Add the tomato sauce, 1 1/2 cups of the mushroom soaking liquid, the bouillon cube (break it up with your fingers as you add it), and the bay leaf to the pot. Bring to a simmer and reduce the heat to low. Add ground black pepper to taste. Cover the pot and simmer, stirring occasionally, for 1 1/2 hours. Discard the bay leaf.



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
Jessica_Katz's picture
tihleigh's picture

Top Recipe Keepers

Share with Facebook