- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 3 tablespoons butter
- 8 ounces mushrooms, trimmed, wiped clean, and sliced
- 5 cloves garlic, peeled and minced
- Crushed red pepper to taste
- ¼ cup wine, sweet vermouth, vegetable stock, or water
- 28- ounce can crushed tomatoes
- Pinch of sugar to taste
- 16 ounces spaghetti
- ½ cup ricotta cheese
- 3 ounces spinach
- Salt and pepper to taste
For serving:
- Freshly grated Parmigiano-Reggiano
- Fresh basil leaves
- Freshly ground black pepper
Start the sauce:
Heat oil in a large pot over medium heat. Once hot, add the onion and sauté for 5 minutes.
Melt the butter into the pot. Add the mushrooms and cook, stirring often for 8–10 minutes until they begin to deepen in color and develop a golden-brown crust around the edges. Season with salt and pepper.
Stir the minced garlic and crushed red pepper in the mushrooms. Cook for 1 minute.
Simmer the sauce:
Pour in the water, wine, or stock and lift up anything stuck to the bottom of the pot. Pour in the tomatoes. Season to taste with salt, pepper, and a generous pinch of sugar if you like. Bring to a boil and then reduce heat, cover, and simmer for 45 minutes.
Calories: 449kcal | Carbohydrates: 71g | Protein: 16g | Fat: 12g | Sodium: 414mg | Fiber: 6g | Sugar: 10g | Vitamin C: 18mg