"Taste and smell are wonderful memory aids. Its amazing how you can catch a whiff of something; fresh cut grass, a summer rain, baking, and be taken back years to a childhood, to be placed back in the very scene. You can almost look around and see and smell everything around you in great detail. A simple scent can transport you in full HD back to a time you could not have recalled if you tried."
My Grandmother has long since passed but her recipe lives on through my Mother, Aunt, Uncle and cousins. My cousin Cathy recently decided that she would make a vegan version of the sauce for her daughter Alyssa. Alyssa is largely vegetarian and she wanted her to have a recipe to make and share with her friends. How lucky for me!
The smell of this sauce simmering in my kitchen yesterday invoked those very memories Brian refers to. Thank you Cathy for such a wonderful gift!
Grandma's Meat(less) Sauce
1 pound shitake mushrooms minced
1 pound cremini mushrooms minced
3 12 oz cans plain tomato paste
5 tablespoons olive oil
1 medium onion minced
3 cloves of garlic- chopped
Salt and pepper to taste
2 qts. organic mushroom broth
4 leaves of fresh basil rough chopped
In a large sauce pan heat the olive oil over a low flame. Add the onion and garlic and saute until tender and translucent. Add mushrooms and saute until tender. Stir in the tomato paste one can at a time, combining each can with the mushrooms mixture before you add the next, warm through while stirring. Add the mushroom broth slowly, stirring from the bottom of the pot until it is completely combined. Add salt, pepper and basil. Simmer, stirring every 20 minutes or so for 1 1/2 to 2 hours.
Serve over pasta