3 cloves garlic, put through a press or minced finely
1 medium onion, diced fine
1 1/2 tsp. each, dried: rosemary, oregano, thyme (or twice that, fresh)
1 tbsp. dried basil (or 1 cup shredded, if fresh)
1/2 cups red wine
1 28 oz. can crushed tomatoes
1 28 oz. can diced tomatoes, drained a little
1 1/2 tsp. salt
1/2 tsp. pepper
2 cups chopped fresh mushrooms, any kind
16 oz or so of dried pasta--spaghetti being an obvious choice
optional: 1 lb. tempeh, one brand makes an "italiano" style; cut into little cubes, or run over a grater so it's in tiny bits
Saute the garlic and onions in half the oil over a medium heat until the onions are translucent. Add the herbs now if dried, and the red wine. Turn the heat up a bit, and stir frequently, until most of the wine has evaporated. Add the canned tomatoes, salt and pepper, and tempeh if you're using it. Turn down the heat and simmer for about 45 minutes, stirring occasionally. If you're using fresh herbs, add them about ten minutes before it's done.
Once the sauce is simmering, in a separate pan, put the rest of the olive oil on medium heat. When it's hot, add the mushrooms, and saute until browned. Mix them into the rest of the sauce and stir well.
Cook the pasta according to package directions.
Mmmm this is tasty. It also makes quite a bit of food, especially if you add the tempeh.