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Healthy Recipes
This recipe came from the May/June
issue of Clean Eating Magazine (pg. 33). When I made the
recipe it was a bit dry... not tomato-y enough for our tastes, so I added a big
can of crushed tomatoes and let it simmer for about 45 minutes, and Voila!
Amazing sauce! It's awesome, put it on pasta, on a baked potato or sweet potato,
or over rice, bulgur, whatever! Yum!
The Recipe (with my edits) view original recipe here
-
Mushroom Ragu/
Pasta Sauce
View the original recipe here.
Ingredients:
● 2 tbsp olive oil
● 1 medium red onion, diced (I used a finely chopped shallot)
● 2 cloves peeled garlic, pressed or minced
● 2 6-oz portobello mushroom caps, cleaned, trimmed and diced
● 1/2 tsp thyme (I used fresh lemon thyme)
● 1 15-oz can chopped tomatoes (gluten free)
● Sea salt and fresh ground black pepper, to taste.
● 1 26-oz can crushed tomatoes (I used the gluten free, low-sodium with basil)
Directions:
● Heat olive oil in a large pan and sauté onions until lightly browned, 3-4 min.
● Stirring often.
● Add garlic, sauté for 1 min, then stir in mushrooms and thyme.
● Continue to cook over high heat until the mushrooms have softened and given off their juices.
● Add tomatoes and cook until the mixture is thick, about 10 minutes.
● I further added a package of Jennie-O 99% fat free ground turkey (browned) to boost protein.
*NOTE: I simmered on low for 45 minutes
