Ingredients
1 pound Portabello mushrooms
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
1 tablespoon tomato paste
1 pound fresh tomatoes
1/4 C Red Wine
3 tablespoons chopped fresh oregano
salt and fresh ground pepper
Pecorino cheese
Preparation
Heat the oil in large sauce pan. Add the chopped onion and garlic cook for 2-3 minutes. Add the mushrooms and cook over high heat for 3-4 minutes, stirring occasionally. Stir in the tomato paste, chopped tomatoes, wine and 1 tablespoon of oregano. Cover and simmer for 1 hour. Season with salt, pepper and rest of oregano. Top with cheese.
