Puffball Marinara

• 14 cup olive oil
• 4 cups ramps, leaves or 4 cups scallions, chopped
• 3 medium onions, chopped
• 3 stalks celery, sliced
• 6 cloves garlic, mashed
• 2 cups puffball mushrooms
• 3 (25 1/2 ounce) cans tomato sauce or 3 (25 1/2 ounce) canshomemade tomato sauce
• 34 cup dry red wine
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 1 tablespoon broken bay leaf, tied in a spice bag
• 1 tablespoon chopped parsley
• 1 teaspoon fresh ground black pepper
• 1 12 teaspoons dried oregano
• 1 teaspoon ground sage
• 12 teaspoon dried rosemary, finely crumbled

1. In a large skillet heat oil over medium heat.
2. Add the ramp/scallions, onions, celery, garlic and mushrooms.
3. Cook stirring until the onions are lightly browned, around 10 minutes.
4. Meanwhile, in a large saucepot bring remaining ingredients to a boil over medium high heat.
5. Add the sauteed veggies, reduce heat to low, and simmer for 1 hour, covered.
6. Stir a few times to avoid burning.
7. Remove spice bag and serve.
8. This keeps 8 days in fridge or up to 6 months in the freezer.
9. **Rampis a wild leek.

olive oil, ramps, onions, stalks celery, garlic, mushrooms, tomato sauce, red wine, fresh basil, bay leaf, parsley, fresh ground black pepper, oregano, ground sage, rosemary

Taken from www.food.com/recipe/puffball-marinara-71865 (may not work)