Ingredients: 8 oz button mushrooms, sliced thickly,1 (15 oz) can of tomato sauce,1 (28 oz) can of whole tomatoes (blended),2 tbsp fresh basil, chopped,3 cloves of garlic, minced,2-3 tsp olive oil,1 small onion, diced,1/4 tsp of dried oregano,Pinch of crushed red pepper flakes, more if you want it spicy,Sea salt and freshly cracked pepper, to taste
Instructions: Heat the olive oil in a small Dutch oven over medium heat. Add the mushroom, onion, oregano, and crushed red pepper flakes. Cook, stirring often, for 5-7 minutes, or until tender. Add the minced garlic and cook, stirring constantly, for 1 minute then add the tomato sauce. Using an immersion blender (or blender), blend the canned whole tomatoes. Pour them into the Dutch oven and stir until well combined. Cover with a lid and let simmer for 30 minutes or up to 2 hours. Taste and season with sea salt, freshly cracked pepper, and a touch of sugar (if desired). Add the chopped basil and ladle over prepared pasta. Enjoy.