Ingredients
1 (28 ounce) cans tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1 large yellow onion, chopped
1 large bell pepper (red, green or yellow), chopped
1 package of Portabella mushroom
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 cup dry red wine
2 1/2 cups water
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 cup dry red wine
2 1/2 cups water
Directions
In a large skillet on low-med heat add your olive oil and saute your onions, bell peppers, mushrooms for
about 6 minutes,then add your crushed garlic,cook for 2 minutes longer.
Combine with all the ingredients in a large crock pot.
Make sure you mix everything very well.
Cover and cook on medium heat for 6 to 8 hours.
Serve over pasta.
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