Herby Tomato And Mushroom Pasta Sauce Recipe

About this recipe

A rich and flavorful turkey-based pasta sauce, simmered with aromatic herbs and a touch of beer for depth. Perfect for a comforting dinner over freshly cooked pasta.

Ingredients

• 50 g Italian Basil Leaves (Tulshi Paan)
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 Kg Kissan Tomato Paste
• 80 g On1Y Pizza Oregano Mix
• 10 g Fresh Thyme
• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Garlic - Single Clove
• 200 g Hommade Tomato Puree
• 80 g Knorr Vegetables Stock Cubes
• 50 g Zoff Premium Indian Bay Leaf
• 1 kg Whole Farm Grocery Sugar (Packet)
• 290ml Lea And Perrins Worcestershire Sauce
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Heat 1 1/2 tbsp olive oil in a large skillet over medium heat. Add 1 cup diced shimeji mushrooms and cook until browned, stirring occasionally, about 5-7 minutes.
2. 2. Stir in 1 can crushed tomatoes, 1 can tomato sauce, 1 small can tomato paste, and 1/2 cup water. Mix well to combine.
3. 3. Add 1 bay leaf, 1 1/2 tbsp oregano, 1 tbsp basil, 1 tsp sugar, 1/2 tsp Worcestershire sauce, 1/4 tsp thyme, and salt and pepper to taste. Stir to incorporate the seasonings.
4. 4. In a separate pan, heat 1 tbsp olive oil over medium heat. Add 1 diced onion, 2 stalks of chopped celery, 1 cup sliced mushrooms, and 3 minced garlic cloves. Sauté until softened and fragrant, about 5 minutes.
5. 5. Transfer the sautéed vegetables to the skillet with the tomato mixture. Stir to combine all ingredients.
6. 6. Reduce the heat to low and let the sauce simmer gently for 2 hours, stirring occasionally to prevent sticking.
7. 7. Remove the bay leaf before serving. Serve the sauce hot over freshly cooked pasta of your choice.