Rosé sauce with mushrooms
Suggested material offered in store
Ingredients
1 liter of homemade tomato sauce or Stefano's tomato basil sauce
1 onion
2 cloves of garlic
4 oz of red wine
150 gr mushrooms, sliced
70 gr butter
3 tbsp olive oil
¼ cup cream (35%)
Salt
Grated parmesan
Preparation
Cut garlic and onion into large chunks.
In a 24cm Granit saucepan, simmer garlic, onion and tomato sauce for 20 minutes, covered.
Blend in a blender to obtain a smooth sauce.
In a 28cm Granit pan, sauté mushrooms in oil and butter. Season with salt. Deglaze with red wine (add the juice to the sauce).
Add the mushrooms to the purée and simmer for 5 minutes.
Stir in the cream at the very end.
Serve with homemade pasta and sprinkle with grated parmesan.
Back to the recipes list