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Pasta Sauce

[pasta, elbow macaron]
macaroni click to hear
[pasta, tomatoes, mushrooms - uncooked]
[macaroni, pasta sauce]
[macaroni, pasta sauce]
[macaroni, pasta sauce]
[macaroni, pasta sauce]
for three or four
Start cooking three hours before dinner
  1. Wash and cut up tomatoes, put in a pan and add basil, marjoram and oregano;
  2. Bring to a boil, lower heat and let stew covered; take the lid off about halfway;
  3. Wash and cut up mushrooms;
  4. Put a knob of butter and a little water (4 oz, 100 ml) in a large skillet with lid, bring to a boil on medium heat, then add mushrooms, cover - lower heat when it begins to foam, cook for about two hours, until most of the water has evaporated (check frequently) - then add the reduced mushrooms to the stewing tomatoes
  5. Twenty minutes or so before dinner, bring 8 cups (2 liter) of water to a boil, then cook pasta for ten minutes (or the time stated on your package)
  6. Put pasta on plates, pour sauce over it and add cheese

I drain the hot water that the pasta cooked in into the mushrooms' skillet for easier cleaning
Some people would rather have largish chunks of cheese (like Mozarella) in the hand than diced cheese over the pasta and sauce
I used to add a few bell peppers to the sauce but now I think it tastes better without

[baking mushrooms]
reducing mushrooms ... start
[baked mushrooms]
reducing mushrooms ... done
(de) tomaat click to hear
tomaten click to hear
champignons click to hear
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Your chef: Marco Schuffelen - email

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