Pasta Sauce

macaroni

• about 2½ Lb (1100-1250 g) tomatoes
• 1½ - 2 Lb (650-900 g) mushrooms (white or crimini) - 'champignons'
• 2-3 tsp basil, 1 tsp marjoram, ½ tsp oregano
• small elbow macaroni or other pasta (1¾ cup, 200 g)
• (optional) diced cheese (Swiss, Monterey Jack, Velveeta, Maaslander)
• (optional) salad or cucumber side dish

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

reducing mushrooms ... start

reducing mushrooms ... done

(de) tomaat

tomaten

champignons

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