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Marie's Pasta Sauce

  • Yield: Makes about 6 cups
Marie's Pasta Sauce


  • 1 cup dried porcini mushrooms
  • 1/2 cup (1 stick) unsalted butter
  • 4 (35-ounce) cans whole peeled tomatoes, drained and crushed
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons coarsely chopped fresh basil leaves


  1. Place mushrooms in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil. Reduce to a simmer, and cook until tender, about 30 minutes. Drain, and coarsely chop; set aside.

  2. Meanwhile, place tomatoes in a large saucepan. Bring to a boil. Reduce to a simmer, and cook for 20 minutes. Add porcinis, and simmer until desired consistency, about 30 minutes. Add butter, cheese, and basil; simmer for 5 minutes.

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