Yield
Makes about 12 cups

How to Make It

Step 1

In a small bowl, combine mushrooms and 2/3 cup boiling water. Let stand until soft, about 20 minutes. Rub mushrooms gently to release grit, then lift from water, squeeze dry, and finely chop. Reserve liquid.

Step 2

Meanwhile, combine garlic, onions, and oil in an 8- to 10-quart pan over medium-high heat. Stir often until onions are lightly browned and taste sweet, about 10 minutes.

Step 3

To pan, add mushrooms and most of the soaking liquid, discarding the gritty remainder. Also add tomatoes, parsley, wine, thyme, sugar, and chili flakes. Bring to a boil and simmer rapidly until reduced to 3 quarts, about 1 1/4 hours; stir often. Add salt to taste.

Step 4

Use hot, or let sauce cool, then cover and chill up to 5 days. To store longer, freeze in easy-to-use portions.

Step 5

Nutritional analysis per cup.

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