Sunday sauce from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 142) by Tieghan Gerard

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Notes about this recipe

  • VineTomato on July 11, 2023

    We didn't enjoy this - the paprika overshadowed the other subtler flavours.

  • kaityblueeyes on January 29, 2023

    This was really good, quite spicy. Great flavor for a vegetable sauce. Made fresh pappardelle with it. Delicious!

  • anya_sf on September 22, 2022

    I chopped the vegetables in the food processor to save time. Despite using a very wide Dutch oven, the mushrooms exuded so much liquid that they never caramelized, which may have affected the flavor. The sauce's flavor improved a lot during simmering, so a longer cook time might be even better. I'd consider adding a parmesan rind as well. There was enough sauce for at least 2 lbs pasta. I stirred some sauce into the al dente pasta along with some pasta cooking water so everything melded together better, which I strongly recommend doing, as it also improved the overall flavor.

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