Boccias' Quick Spaghetti Sauce with Mushrooms

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Recipe by John Bray
October 1997
from issue #11

Boccias’ Quick Spaghetti Sauce with Mushrooms
4 servings

2 Tbs. olive oil
1 quart home-canned peeled and crushed tomatoes
4 fresh sweet basil leaves, torn
1 lb. fresh mushrooms, cut in half
4 fresh green onions, chopped
1 green or red bell pepper, diced
1 hot cherry pepper, minced

Heat 1 Tbs. of the olive oil in a large saucepan, add the tomatoes and basil, and simmer for 40 min. over low heat.

Sauté the mushrooms, onions, and bell pepper with the hot cherry pepper in a frying pan with the remaining
1 Tbs. oil until golden.

Add the sautéed vegetables to the cooked sauce and simmer for another 20 min. Spoon over pasta.

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