Pasta with red wine sauce Grandma Maddalena's style

Ingredients for 4 servings:

• 1 can of tomatoes, chopped
• 10 cocktail tomatoes
• 2 onions
• 2 garlic cloves
• 3 tbsp olive oil
• 125 ml red wine
• 1 tsp salt
• 2 tsp oregano
• 1 tsp rosemary
• 1 tbsp parsley
• 1 tsp sugar
• 4 mushrooms, e.g. button mushrooms
• 400 g pasta, e.g. tortiglioni
• 2 pinch(s) salt, for the pasta water
• 4 tbsp Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Pasta with sughetto di wine rosso alla tipa Nonnina Maddalena

Peel and chop the onions and garlic cloves. Heat 3 tablespoons of olive oil in a saucepan. Sauté the onions and garlic cloves until translucent. Add the chopped tomatoes and bring to a boil, stirring occasionally. Bring to a boil over high heat and add the red wine. After about 10 minutes, add 1 teaspoon of salt, the oregano, rosemary, parsley, and sugar, and reduce the heat to medium. Continue cooking. Stir regularly throughout the cooking process. Now add the sliced ​​mushrooms and continue cooking over medium heat for 3 minutes. Then turn off the heat, but leave the pan on the hot stovetop, stirring occasionally. While the sauce is cooking, cook the pasta in salted water according to the package instructions until al dente, drain, and refresh briefly in cold water. Return the finished tortellini to the pasta pot. Add a ladle of sauce and stir. This prevents the pasta from sticking together. Place a large ladle of pasta into each of the four plates. Pour the sauce into the middle and sprinkle each with a tablespoon of Parmesan cheese.