Name: Puffball Marinara
Yield: 4 servings
Ingredients: 14 cup olive oil; 4 cups ramps, leaves or 4 cups scallions, chopped; 3 medium onions, chopped; 3 stalks celery, sliced; 6 cloves garlic, mashed; 2 cups puffball mushrooms; 3 (25 1/2 ounce) cans tomato sauce or 3 (25 1/2 ounce) canshomemade tomato sauce; 34 cup dry red wine; 2 tablespoons chopped fresh basil or 2 teaspoons dried basil; 1 tablespoon broken bay leaf, tied in a spice bag; 1 tablespoon chopped parsley; 1 teaspoon fresh ground black pepper; 1 12 teaspoons dried oregano; 1 teaspoon ground sage; 12 teaspoon dried rosemary, finely crumbled

Servings: 4 persons

14 cup olive oil
4 cups ramps, leaves or 4 cups scallions, chopped
3 medium onions, chopped
3 stalks celery, sliced
6 cloves garlic, mashed
2 cups puffball mushrooms
3 (25 1/2 ounce) cans tomato sauce or 3 (25 1/2 ounce) canshomemade tomato sauce
34 cup dry red wine
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon broken bay leaf, tied in a spice bag
1 tablespoon chopped parsley
1 teaspoon fresh ground black pepper
1 12 teaspoons dried oregano
1 teaspoon ground sage
12 teaspoon dried rosemary, finely crumbled

1
In a large skillet heat oil over medium heat.
2
Add the ramp/scallions, onions, celery, garlic and mushrooms.
3
Cook stirring until the onions are lightly browned, around 10 minutes.
4
Meanwhile, in a large saucepot bring remaining ingredients to a boil over medium high heat.
5
Add the sauteed veggies, reduce heat to low, and simmer for 1 hour, covered.
6
Stir a few times to avoid burning.
7
Remove spice bag and serve.
8
This keeps 8 days in fridge or up to 6 months in the freezer.
9
**Rampis a wild leek.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Puffball Marinara

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