Ingredients
Method
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until translucent, stirring occasionally.
- Stir in the minced garlic and cook for another minute.
- Add the chopped mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
- Pour in the crushed tomatoes, oregano, thyme, salt, and pepper. Stir everything to combine.
- Simmer for 15-20 minutes until the sauce thickens and the flavors deepen.
- Serve over cooked pasta and garnish with fresh basil.
Notes
For a richer sauce, add a splash of red wine during simmering. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
