Vegetarian Pasta Sauce with Mushrooms

Name: Vegetarian Pasta Sauce with Mushrooms
Total time: 50
Yield: 6
Ingredients: ¼ cup butter; ½ pound fresh baby portobello mushrooms, sliced; ½ pound fresh button mushrooms, sliced; 1 medium onion, finely chopped; 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®); 1 teaspoon minced garlic; 1 teaspoon Italian seasoning; 1 pinch white sugar, or to taste; salt and freshly ground black pepper to taste

Recipe by Janice Nagle from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

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¼ cup butter
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½ pound fresh baby portobello mushrooms, sliced
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½ pound fresh button mushrooms, sliced
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1 medium onion, finely chopped
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2 tablespoons dry red wine, or more to taste
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2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano

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1 (23 ounce) jar pasta sauce (such as Prego®)
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1 teaspoon minced garlic
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1 teaspoon Italian seasoning
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1 pinch white sugar, or to taste
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salt and freshly ground black pepper to taste

Instructions

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