Let’s Not Overthink This Tomato and Mushroom sauce for pasta – adapted from one of Marcella Hazan’s great tomato sauce recipes.
Five ingredients, and no spices except a pinch of salt. The objective here is to taste (and enjoy) tomatoes and mushrooms.
1 28 oz can whole tomatoes
4 oz (by weight) white mushrooms, sliced thick
4 tablespoons fat – recommended, 2 tablespoons butter + 2 tablespoons olive oil
1/4 teaspoon salt
Melt butter into olive oil over low heat. Add sliced mushrooms and salt and cook uncovered over low-medium heat for about five minutes (you’re making mushroom-flavored oil, y’all.)
Crush up the canned tomatoes in your fingers as you drop them into the pot, and add the liquid from the can. Simmer low, uncovered, for 45 minutes, stirring occasionally.
Whisk, sieve or stick-blend the sauce before serving.