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  • 3 olive oil
  • 1 medium onion, chopped
  • 1 small carrot, diced
  • 2 garlic, minced
  • 1 pound button mushrooms, cut into 1/4-inch slices
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper
  • 1/4 cup chopped sage
  • 1/2 cup dry red wine
  • 2 tomato puree
  • 1/2 cup vegetable broth
  • 2 unsalted butter
  • 8 wide pasta (like fettuccine), cooked
  • 1/2 cup grated Parmesan


1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion and carrot; sauté 5 minutes. Add garlic; sauté 1 minute. 2. Increase heat to medium-high. Add mushrooms, salt and pepper. Cook until mushrooms begin to brown, stirring occasionally, 5 to 7 minutes. Add sage and stir well. Add wine to pan and stir, scraping bottom of pan to loosen any brown bits. When wine is nearly evaporated, add tomato purée, stirring well. Reduce heat and simmer until sauce tightens around the meat, about 5 minutes. Add vegetable broth, stir and cook 5 minutes. Stir in butter. 3. Serve with hot cooked pasta and sprinkle with cheese. Serves 4.

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