Mushroom Tomato Ragu
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 mediums onions, chopped
- 2 smalls garlic cloves, minced
- 28 ounces canned tomato puree
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 pound portobello mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 1/4 cup chopped fresh basil, up to ⅓
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