Ortolano Pasta Sauce

(makes approx. 1 qt.)

  • 2 oz.  Extra Virgin Olive Oil
  • 4  Cloves Garlic, Thinly Sliced
  • 1/2 cup  Diced Onion
  • 1/2 cup  Sliced Cremini Mushrooms
  • 1/2 cup  Diced Fennel
  • 1/2 cup  Diced Zucchini
  • Salt and Black Pepper, to Taste
  • 8 oz.  Bonewerks Culinarte Glace de Mire Poix
  • 1 cup  Tomato Concasse
  • 1/4 cup  White Wine
  • 1 tsp.  Chopped Fresh Italian Parsley
  • 1 tsp.  Chopped Fresh Basil
  • 1 tbsp.  Truffle Oil

HEAT garlic in olive oil in a saucepan; cook briefly. Add onion, mushrooms, fennel and zucchini; season to taste with salt and black pepper.

STIR in Bonewerks Culinarte Glace de Mire Poix, tomato concasse and wine. Cook for 5 minutes. To finish sauce, stir in parsley, basil and truffle oil.