Yield: 16 portions (8 Cups, ½ Cup per portion)
Prep time: 25 min.
Cook time: 45 min. – 1 hour
Dose: 10 mg. each portion, 160 mg total
Recommended: MOODS Line Drops & Syringes, Black Line Drops & Syringes, Red Line Drops, Blended & Blue Line Drops, or RSO Syringes.
- Crushed tomatoes, canned — 28 oz (1 can)
- Portobello mushrooms, whole & washed — 6-8 oz
- Baby Bella mushrooms, whole & washed — 8 oz
- Mushroom broth, boxed — 32 fl oz (1 Qt)
- Cabernet Sauvignon wine — 2 cups
- Onions, minced — 6 oz.
- Carrots, minced — 4 oz.
- Celery, minced — 4 oz.
- Garlic, minced — 3-4 cloves
- Black pepper, crushed — 1 Tbsp
- Salt, kosher — 1 Tbsp, additional to taste
- Extra Virgin Olive Oil (EVOO), for infusion — ¼ Cup
- Vegetable OR Avocado oil — ¼ Cup
- Basil, whole fresh leaves — 5-6 leaves
- Food Processor
- Cutting board and knife
- Large saucepot
- Spatula or kitchen spoon
- Small bowls
- Measuring cups and spoons
- Potato peeler
- Tasting spoons
- Bottles or mason jars (for storage)
- Start by washing all of your vegetables and mushrooms well! You don’t want any dirt in your sauce.
- Once washed, begin preparing everything ahead of cooking the sauce. You’ll want to use your food processor to chop everything as small as possible; make sure to clean and rinse the food processor between ingredients.
- Mushrooms: chop roughly into small pieces, then pulse them in the food processor until they are finely minced and look like a rough paste.
- Onions and garlic: peel, roughly chop, then pulse in the food processor for about a minute. You can cook these ingredients together in the beginning steps of the recipe.
- Carrots and celery: remove the outer skin of the carrots and celery using a peeler, then chop them roughly and pulse in the food processor for about a minute.
- Wine: measure the amount you need into a cup and store it in the refrigerator.
- Black pepper: I prefer to use whole black pepper, but you can use ground black pepper. Use 1 Tbsp if whole, or 1.5 tsp of ground.
- Now we can start cooking!
- Place your saucepot over medium-high heat. To check if your saucepot is hot, you can splash a bit of water with your hand and watch to see if it evaporates. When your pot is ready, add the vegetable oil and give it a few seconds to warm up.
- Add your onions and garlic first. Cover the pot and let these cook for about 2-3 minutes (or until they look translucent).
- Add your carrots, celery, and mushrooms; stir your ingredients and cover again to cook the mixture for 6-8 minutes.
- Remove the lid and turn the heat to high. When the paste-like mixture begins to sizzle aggressively, add the red wine. Stir, let it boil, and let the combination reduce until the liquid in the pan is nearly gone.
- Add the mushroom broth, the can of crushed tomatoes, one (1) cup of water, salt, and pepper. After bringing the mix back to a boil, turn the heat down to medium-low and cover—Cook for 45 min to an hour. You’ll see it reduce by about half and thicken up a bit.
- While the sauce cooks, infuse your oil.
- If using a syringe, add 0.15 mL OR roughly three (3) rice grain-sized dots of concentrate (~150-160 mg total). Stir it into the EVOO, making sure it dissolves completely. If you have trouble dissolving your concentrate, warm the EVOO in the microwave for 10 seconds, then stir until dissolved.
- If using drops, add 4 mL of the concentrate or tincture (4 full droppers = 160 mg total) OR 8 mL of the Red Line tincture (8 full droppers = 160 mg total) directly into the EVOO and mix well.
- When your sauce is ready, turn off the heat and add your basil. If it needs more salt, add it one (1) tsp at a time, so you don’t over-salt it.
- Combine one (1) cup of the sauce in a food processor with the infused EVOO. Blend it until it becomes smooth. Add the blended sauce back to the original batch and mix thoroughly with your spatula for a few minutes. Now you’re ready to eat! Serve your sauce with some grated Parmigiano Reggiano or Pecorino Romano cheese for some extra umami and flavor.
- To store the sauce, you can keep it refrigerated or frozen in glass jars (I recommend storing it in 4 or 8 oz mason jars to make it easy).
- Refrigerated sauce should last you about 1-2 weeks, and frozen sauce should last you up to 6 months.