RED AND GREASY
Steve says he wants red and greasy – a favorite of his and mine. Lately we’ve been so low-fat or no-fat that we decided to treat ourselves with more-than-usual-fat. Lighten up. You’re not going to lose all that fat in a day anyway! Have some fun with food! Serve over pasta of choice!
Makes 9-1/2 cups
2 T. margarine (I use vegan Smart Balance)
2 T. extra virgin olive oil
2 T. light-colored, mild flavored sesame oil (I use Roland brand)
10 or more fresh peeled garlic cloves, very thinly sliced
1 lg. thumb-size fresh ginger root, peeled, thinly sliced into planks, stacked, thinly sliced into sticks, then cut crosswise into a fine dice
8 oz. baby bella/crimini mushrooms, washed well and sliced
8 oz. white button mushrooms, washed well and sliced
2 t. salt
1 c. dry white wine
6 oz. can tomato paste
28 oz. can stewed tomatoes, including liquid – cut each slice into 3rds or 4ths
28 oz. can tomato puree
fresh grind black pepper to taste
salt to taste
Prepare your ingredients before starting to cook.
In extra-large skillet, over medium-low heat, melt margarine with oils.
Add garlic and ginger, then saute, moving the garlic and ginger around the pan for a couple minutes, being careful not to brown it.
Add sliced mushrooms, then saute till edges soften, stirring often.
Add wine and salt, stir and cook on low heat about 5 minutes – don’t let all the wine evaporate.
Now add tomato products, stir well, and cook, uncovered, for about 30 minutes, stirring as needed.
Salt and pepper to taste, then serve over cooked pasta of your choosing. We went the spaghetti route and savored ever forkful!
Notes: You may think that sesame oil doesn’t go with tomatoes. A light, mild flavored one certainly does much to our surprise! I only buy roland brand.
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