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Heat:
1/8 cup or 8 tablespoons
extra virgen olive oil
over medium-low heat in a large (15")
frying pan. Add, in turn, (allowing each ingredient to cook):
2
cups unpressed fresh basil leaves
2 cups chopped onion
(about 1 1/2 - 2 large onions)
1/2 large head of garlic, minced (about 6 garlic cloves)
1 cup chopped
large white mushrooms
(about 4-6 mushrooms)
*1/2-1 cup chopped
fresh garden tomato
(one large tomato)
and cook until slightly reduced, stirring
frequently. Add and combine throughly, cooking for another minute or two:
4 teaspoons dried parsley
flakes
1/2 teaspoon ground black pepper
1/4 teaspoon thyme
Transfer to large (8-10 quart) stockpot
already heated with small amount of olive oil, then add (simultaneously):
5 15-oz. (425g) cans tomato
sauce (Hunts)
3-4 15-oz. (425g) cans
water
Bring to a boil on high, then reduce
to medium-low heat and cover with mesh screen cover to allow to thicken.
Simmer about 30 minutes,
stirring occasionally, or until reaching desired consistency.
Serve hot or warm over fresh, hot 'al dente' pasta and salt to taste.
Cover and cool to near room temperature before refrigerating in large
perserve jar(s). Yields about 5 quarts.
For
meat sauce, add:
(*1 lb. ground beef
or sausage)
before
you add the dry herbs and spices.
(*optional
)
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