Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 \N | Onion, chopped |
2 cloves | Garlic |
⅓ cup | Parsley, chopped |
½ pounds | Mushrooms |
28 ounces | Italian tomatoes, crushed |
6 ounces | Tomato paste |
6 ounces | Water |
½ tablespoon | A1 sauce |
½ tablespoon | Barbeque sauce |
½ tablespoon | Ketchup |
1 teaspoon | Oregano |
Saute onion, garlic and parsley in oil in a skillet. Add mushroom and saute a little more. Mix in tomatoes, tomato paste, water, A1, barbeque sauce, ketchup, and oregano. Bring to a boil. Reduce heat and simmer ½ hour, until sauce thickens. Recipe by Ellen Cleary