This is a go-to favorite on Sunday nights when we forgo meat. We usually serve it with spaghetti squash. Spaghetti squash is a great alternative to noodles and can be baked in the oven or cooked in the microwave. Just remember to poke holes in it or cut it in half, of it might explode. The mushrooms in the sauce give the umami flavor that really satisfies, especially if you are going meatless. Sadly, this picture is not of our best effort on this dish. We've had a hard time finding a good spaghetti squash lately, so this was the best of three Sundays effort. The first Sunday, we ended up getting invited out to eat, so we just put it off. The next Sunday, our squash was unripe, so it wouldn't noodle. This picture is of squash that is overripe. The sauce, however, was delicious and can be used in a number of ways.
Ingredients:
1 Tbs. coconut oil
1 large onion, finely diced
1 clove fresh garlic, finely minced (I don't use this because of allergies)
8 oz. portabella mushrooms
1 28 oz. can crushed tomatoes
1 8 oz. can tomato paste
1/2 cup raw, local honey
1 Tbs. fresh or 1 tsp. dried basil
1 Tbs. fresh or 1 tsp. dried oregano
1 Tbs. fresh or 1 tsp. dried marjoram
salt and pepper to taste
Directions:
1. Heat coconut oil in a large pot on medium heat.
2. Add onion and garlic to pan and sauté until tender.
3. Add mushrooms and sauté for an additional 5 minutes or until tender.
4. Add crushed tomatoes, tomato paste, honey, basil, oregano, marjoram, salt, and pepper. Partially cover and turn heat down to simmer.
5. Cook for at least 45 minutes, pulling the cover off for the last 10 minutes to help sauce to thicken.
6. Before serving, taste test and adjust seasoning if needed.
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