0 1extra virgin olive oil 1.5finely chopped red onion 4garlic cloves, minced 2ozcans of tomatoes (might I recommend cento italian style with basil leaf) 3tbspdry red wine (optional) 2medium portabello mushroom caps, cubed 1.5tspdry basil 0i>scant 1/4 tsp salt 1tspcrushed dried red chilli peppers Warm olive oil in a large sauce pan or dutch oven. Add onions and garlic and saute, stirring frequently for about 5 to 10 minutes until the onion is translucent.
Crush the tomatoes with your hands and add them to the pot, juice and all. Add the remaining ingredients.
Bring to a boil over medium high heat, stirring occasionally. Reduce to a simmer and cook, uncovered, for 1 1/2 hours, ocassionally stirring sauce so that it does not stick to the bottom of the pan.
do not cook tomatoes in an aluminum pan, they react to the metal. Stainless is fine.