Porcini and Olive Tomato Sauce
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Porcini and Olive Tomato Sauce
Porcini and Olive Tomato Sauce
1 (3/4-oz.) pkg. dried porcini mushrooms, coarsely chopped
2 tbsp. olive oil
1 cup chopped red onion
1/3 cup finely chopped fennel
4 cloves garlic, minced
3/4 cup Chianti
2 tsp. dried basil
1/2 tsp. sugar
1/2 tsp. salt
1 (28-oz.) can Raley's San Marzano Tomatoes, pureed
1 (6- oz.) can large ripe olives, drained and quartered
Polenta or pasta

Prep: 20 minutes, Cook: about 1 hour, Serves: 4

1. Place mushrooms in a 1-cup glass measuring cup and add water to cover. Microwave on HIGH for 1 minute, then set aside.

2. Heat oil in a large saucepan over medium heat. Add onion and fennel and cook for 5 minutes, stirring frequently. Stir in garlic and cook for 1 minute more. Stir in remaining ingredients and bring to a boil; reduce heat and simmer over low heat for 45 to 50 minutes or until sauce has thickened. Serve over hot polenta or pasta.