Ingredients Jump to Instructions ↓

  1. 4 tbsp olive oil

  2. 1 x onion, finely chopped

  3. 3 x garlic cloves, finely chopped

  4. 250g chestnut mushrooms, thinly sliced

  5. 2 x 400g tins of plum tomatoes, chopped

  6. 1 tsp sugar

  7. 1 tsp salt

  8. 2 tsp fresh marjoram or 1 tsp of dried marjoram. (Oregano can be substituted).

  9. 1 bay leaf

  10. 150ml wine (red or white)

  11. 400g spaghetti (or other pasta shapes) Parmesan or Pecorino cheese, grated salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a heavy-bottomed saucepan. Add the onion and fry gently for 2 minutes. Add the garlic to the saucepan and continue to fry for 1 minute. Add the sliced mushrooms. Sprinkle with a little salt and stir. Cover with a lid and fry gently for a further 5 minutes. The mushrooms will exude water and mushroom flavour into the beginnings of the sauce. Add the chopped tomatoes, sugar, salt, bay leaf, dried marjoram if using and the remaining olive oil. Bring to the boil and then simmer gently in a covered pan for 30 minutes. Uncover and add the fresh marjoram at this stage if using and the white wine. Simmer uncovered for 15 minutes. Check the seasoning. In the meantime, cook the spaghetti in plenty of salted boiling water until al dente. Drain and pour into a warmed dish. Pour the sauce over and serve immediately. Serve with grated Parmesan or Pecorino and an extra grinding of black pepper.


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