Tomato Sauce With Prosciutto And Portobello Mushrooms

• 1 (28 oz.) can whole tomatoes
• 1 (28 oz.) can crushed tomatoes
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced fine
• 1 tsp. oregano
• 1 tsp. basil
• 1 or 2 large Portobello mushrooms, chopped into large chunks
• 1/4 lb. Prosciutto, sliced thin and chopped
• 3 Tbsp. olive oil (preferably extra-virgin)
• 1/4 c. red wine

1. Heat oil in large pot.
2. Over low to medium heat, saute onions and garlic until transparent.
3. Add oregano, basil and mushrooms and stir until mushrooms change color and darken, about 3 to 5 minutes. Add whole and crushed tomatoes, breaking up the whole tomatoes to make a chunky texture.
4. (You may need to add water to thin the sauce slightly so that it will cook.)
5. Add red wine and bring to a low boil.
6. Simmer for 1 to 1 1/2 hours.
7. During the last 15 minutes, add the Prosciutto.
8. Don't let the Prosciutto get dry. Serve with pasta.
9. Serves 6 to 8.

tomatoes, tomatoes, onion, garlic, oregano, basil, portobello mushrooms, olive oil, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230470 (may not work)