Pasta Sauce (Northern)

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feeds four to six, or two to three two times
preparation time: about an hour
  • about 5 Lb (2½ Kg) Roma or Beef tomatoes
  • 2-3 Lb (about 1 Kg) mushrooms
  • about 1 Lb (½ Kg) cheese, diced (Monterey Jack, Swiss, Mozarella)
  • (optional) some Parmesan cheese, grated
  • 1 Lb (about 3½ cups, 450 g) pasta (small elbow)
  • 1 tsp sweet basil
  • ½ tsp oregano or marjoram
  • (optional) a little olive oil
  • (optional) cucumber or a salad

  1. Wash mushrooms, cut off some of the stem, then cut mushrooms in four or six pieces;
  2. Bring a little water (2 oz., 50 ml) to a boil at high heat in large sautee pan, add mushrooms, stir and cover, bring to a boil;
  3. Keep an eye on the mushrooms: when foam reaches the top of the pan, remove cover and let water boil off, lower heat to medium, stir from time to time;
  4. Wash tomatoes;
  5. Put a large saucepan over medium heat;
  6. Cut two or three tomatoes and put in sauce pan, stir, cut up remaining tomatoes in batches of two or three and add, stir from time to time;
  7. Bring tomatoes to a slow boil, let stew;
  8. Add basil and oregano/marjoram to stewing tomatoes;
  9. Put on about a gallon of water in a large pan, bring to a boil over high heat;
  10. When mushrooms are almost boiled dry, add to stewing tomatoes;
  11. Put pasta in boiling water, stir immediately to keep pasta from sticking to the bottom of the pan, stir again a few times in the first minutes;
  12. Meanwhile, dice cheese and (if desired) prepare cucumber or salad;
  13. Drain pasta when it's ready, add ½ tsp olive oil and mix in to keep pasta from sticking;
  14. Put cooked pasta on soup plates or bowls, ladle sauce over it, add cheese and mix in, and (for those who like it) grate some Parmesan over the pasta.

Reducing Mushrooms [] []
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small elbow pasta 		[]
cucumbers cut 		[]
cheese diced
[] []
cheese added

tomaten
champignons
macaroni
hear 		tomatoes
mushrooms
small elbow pasta
kaas
komkommer
sla
hear 		cheese
cucumber
lettuce
"Champignons" is pronounced as the French word it is.
This recipe developed from a recipe my brother wrote down for me when I started cooking for myself. Originally it started out with sauteeing onions and garlic, add green bell peppers, and then tomatoes. The basil and marjoram were already there. Later I dropped the onions and garlic, and thought it tasted better; about a year ago I dropped the (by that time red) bell peppers because of stomach upsets, and I also found it actually improved the taste. A victory for simplicity.

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Your chef: Marco Schuffelen
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