If I have shared this before, I apologize. I am making it tonight. Start with a basic Italian soffrito, finely chopped carrot, celery, and onion, cooked slowly in olive oil. Chop finely a bunch of mushrooms. If you have a food processor, this is a great way to use it. Toss the mushrooms in with the soffrito, add a hearty glug of white wine, ground fennel, nutmeg, and black pepper, and salt. Add either passata or hand crushed canned San Marzanos and a hearty squirt of tomato paste. Add…
