Lucy’s no-fuss spaghetti sauce

We had a lovely Christmas dinner with my brother and his family last Sunday. I made his mom’s special spaghetti sauce with linguine and meatballs. She usually takes a basic Prego sauce and adds onions and mushroom. I make it from crushed tomatoes and add a little twist.

2 TBS unsalted butter
1 TBS olive oil
1/2 onion, chopped
about 1/2 lb. crimini or button mushrooms, sliced with a hard-boiled egg slicer (way fast!)
2 TBS dried basil
1 TBS dried oregano
salt and pepper
dash of red wine
sprinkle of red pepper flakes

Good for 1 lb. of pasta

Add butter and olive oil to a large sautee pan over medium heat. Add the onions and mushrooms and cook till mushrooms are soft and have let off a lot of liquid and onions are translucent, about 5 minutes. Add more butter or oil if pan gets dry. Transfer to a medium saucepan and add the other ingredients. Simmer till pasta is done.

Check out how I sliced my mushrooms. It was an epiphany.

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