This is the basic sauce for pasta, polenta, and lasagne. It is best prepared the day before it is used.
roast, chuck is good for flavor OR 1 pound mushrooms of your choice,
1 brown onion, chopped
3-16 ounce cans tomato sauce, see note below
1/2-cup red wine
Additional ingredients to taste. We use:
2 cloves garlic, minced
The herbs are listed for dried amounts. We use fresh, which would be approximately double what's listed.
Cut the roast or mushrooms into small pieces, put in a heavy saucepan with about 2 T olive oil. Add chopped onion and over medium-high heat, brown the meat, stirring often. Cook until a nice crust on the meat develops or until the mushrooms and onion are very soft and browned. Do not skip this step!
My mother-in-law would add the garlic at the beginning. I add it after to avoid scorching it. Add the rest of the ingredients.
Note: if you have an abundance of tomatoes, parboil them to remove the skin, do a rough chop, and throw them in to replace the canned stuff. Stir well and reduce heat to a simmer. We cook about two to three hours.
Add salt to taste.
should be very thick. Remove from heat and cool immediately.
overnight. Reheat over low heat when ready to use.