Puffball Marinara

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• 1/4 cup olive oil
• 4 cups ramps, leaves or 4 cups scallions, chopped
• 3 medium onions, chopped
• 3 stalks celery, sliced
• 6 cloves garlic, mashed
• 2 cups puffball mushrooms
• 3 (25 1/2 ounce) cans tomato sauce or 3 (25 1/2 ounce) cans homemade tomato sauce
• 3/4 cup dry red wine
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 1 tablespoon broken bay leaf, tied in a spice bag
• 1 tablespoon chopped parsley
• 1 teaspoon fresh ground black pepper
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground sage
• 1/2 teaspoon dried rosemary, finely crumbled

Recipe

• 1 in a large skillet heat oil over medium heat.
• 2 add the ramp/scallions, onions, celery, garlic and mushrooms.
• 3 cook stirring until the onions are lightly browned, around 10 minutes.
• 4 meanwhile, in a large saucepot bring remaining ingredients to a boil over medium high heat.
• 5 add the sauteed veggies, reduce heat to low, and simmer for 1 hour, covered.
• 6 stir a few times to avoid burning.
• 7 remove spice bag and serve.
• 8 this keeps 8 days in fridge or up to 6 months in the freezer.
• 9 **rampis a wild leek.