Tomato Sauce With Prosciutto And Portobello Mushrooms Recipe

Name: Tomato Sauce With Prosciutto And Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28 oz.) can whole tomatoes; 1 (28 oz.) can crushed tomatoes; 1 large onion, chopped; 3 to 4 cloves garlic, minced fine; 1 tsp. oregano; 1 tsp. basil; 1 or 2 large Portobello mushrooms, chopped into large chunks; 1/4 lb. Prosciutto, sliced thin and chopped; 3 Tbsp. olive oil (preferably extra-virgin); 1/4 c. red wine

Servings: persons

1 (28 oz.) can whole tomatoes
1 (28 oz.) can crushed tomatoes
1 large onion, chopped
3 to 4 cloves garlic, minced fine
1 tsp. oregano
1 tsp. basil
1 or 2 large Portobello mushrooms, chopped into large chunks
1/4 lb. Prosciutto, sliced thin and chopped
3 Tbsp. olive oil (preferably extra-virgin)
1/4 c. red wine

1
Heat oil in large pot.
2
Over low to medium heat, saute onions and garlic until transparent.
3
Add oregano, basil and mushrooms and stir until mushrooms change color and darken, about 3 to 5 minutes. Add whole and crushed tomatoes, breaking up the whole tomatoes to make a chunky texture.
4
(You may need to add water to thin the sauce slightly so that it will cook.)
5
Add red wine and bring to a low boil.
6
Simmer for 1 to 1 1/2 hours.
7
During the last 15 minutes, add the Prosciutto.
8
Don't let the Prosciutto get dry. Serve with pasta.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (28 oz.) can whole tomatoes, 1 (28 oz.) can crushed tomatoes, 1 large onion, chopped, 3 to 4 cloves garlic, minced fine, and more.

Yes, Tomato Sauce With Prosciutto And Portobello Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Sauce With Prosciutto And Portobello Mushrooms

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