pasta sauce raphael

By dhoffmanlatter

Ingredients

• 28 oz canned tomatoes
• 6 ounces marinated artichoke hearts
• 12 oz sliced mushrooms
• 2 tablespoons best-quality olive oil
• 1/2 cup coarsely chopped yellow onion
• 1 clove garlic, peeled and finely chopped
• 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons whole black peppercorns, crushed
• 1 teaspoon salt or to taste
• 1 tablespoon grated Romano cheese

Details

Servings 12

Preparation

Step 1

1. Heat the olive oil in a large saucepan and sauté the onion, mushrooms, garlic, parsley, basil, oregano, and red pepper flakes over medium heat for 5 minutes.

2, Add the black peppercorns to the onion mixture.

3, Add the tomatoes and cut up artichokes to the sauce, season with the salt, and simmer, uncovered, over medium heat for 1 hour.

4, Add the reserved artichoke marinade and simmer, stirring often, for another 30 minutes.

5, Stir in the artichokes and continue to simmer until the sauce is rich and thick, another 20 minutes or so.

6,Stir in the Romano cheese, and taste and adjust the seasoning. Serve over your favorite pasta.