Portabella Mushrooms on Tomato Basil Fettuccini

• 12 cup extra virgin olive oil
• 3 cups chopped Spanish onions
• 4 garlic cloves, minced
• 2 (28 ounce) cans tomatoes, chopped
• salt & freshly ground black pepper
• 12 cup basil leaves
• 6 large portabella mushrooms
• 14 cup balsamic vinegar
• 14 cup extra virgin olive oil
• 1 pinch nutmeg
• salt & freshly ground black pepper
• 1 lb fettuccine pasta
• 12 cup chopped Italian parsley
• freshly grated parmesan cheese

1. TOMATO SAUCE: Heat oil in large pot on low heat; add onion& simmer very slowly for 20 minutes or until onion is translucent& completely limp, stirring occasionally.
2. Raise heat to medium& add garlic; cook for another 3 minutes or until garlic is soft.
3. Add tomatoes& bring to a boil; lower heat& simmer for 40- 50 minutes, stirring frequently.
4. Using an electric hand blender or a wire whisk, emulsify the contents of the pot.
5. Season to taste& simmer for another 5 minutes; remove from heat, stir in basil leaves& cover.
6. Reheat just before serving.
7. PREPARE MUSHROOMS: Trim stems& cut into pieces 1/2 inch thick.
8. Combine in a bowl with other ingredients, being careful not to break mushroom pieces.
9. Place on a foil lined baking sheet& bake in a preheated 350F oven for 15 minutes or until tender.
10. Remove from oven, cover& set aside.
11. PREPARE PASTA: Add fettuccini noodles to a large pot of salted boiling water& cook according to package directions until el dente.
12. Drain well.
13. ASSEMBY: Combine pasta& tomato sauce and place on dishes.
14. Top with parmesan, parsley& mushrooms.

extra virgin olive oil, spanish onions, garlic, tomatoes, salt, basil, portabella mushrooms, balsamic vinegar, extra virgin olive oil, nutmeg, salt, pasta, italian parsley, parmesan cheese

Taken from www.food.com/recipe/portabella-mushrooms-on-tomato-basil-fettuccini-60345 (may not work)