Vegetarian Pasta Sauce with Mushrooms

Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 223 Calories

Ingredients

• ¼ cup butter
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• salt and freshly ground black pepper to taste
• 1 medium onion, finely chopped
• 1 pinch white sugar, or to taste
• ½ pound fresh baby portobello mushrooms, sliced
• ½ pound fresh button mushrooms, sliced
• 2 tablespoons dry red wine, or more to taste
• 2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano
• 1 (23 ounce) jar pasta sauce (such as Prego®)

Recipe Instructions

Step 1

Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.

Step 2

Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.

Step 3

Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.