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Ingredients

• • 2 cans chopped tomatoes with juice.
• • 1 Large bell pepper, roasted and peeled or 1/2 cup of 15ks of Bad Road Peppers or a jar of roasted peppers ± to taste.
• • 4 Tbs tomato paste ± to taste.
• • 6 – 8 fresh mushrooms, depending on size, sliced. I use Portobello cause that’s what we usually get but whatever.
• • 3-4 tablespoons olive oil, depending on what pepper option you use.
• • 1 cup Spanish Chorizo, to taste. This is not actually a meat dish but the meat or sausage is for flavour. Some sausage just has more flavor than the next batch so adjust.
• • 1 cup chopped onion ± to taste.
• • 4 cloves garlic, chopped, ± depending on how fresh your garlic is.
• • 1/2 cup sliced pitted kalamata olives. I used to use ripe olives and they work but the Kalamata give a nicer flavour.
• • 2 Tbs red wine, to taste. Don’t overdo this.
• • 8 ounces baby spinach leaves, washed and dried, chopped.
• • 1/2 cup fresh basil leaf, chopped. You can sub dried for this and the parsley but I’m not sure how much to use.
• • 1/2 cup coarsely chopped parsley.
• • 1tsp dried oregano.
• • Cooked gnocchi. Never weighed this but about as much as the Jimmy’s gnocchi recipe makes. I reckon it’s abut 2lbs (1kg).
• • salt & fresh ground pepper to taste.

Description

For Me, The Difference Between A Basic Marinara Sauce And A Meat Sauce Is The Meat; I Really Don’t Change Much Else. I Originally Did This Sauce To Go Over Gnocchi But Any Heavy Duty Pasta Will Work, Sorta. I Must Thank Lindy For Her Post Of Cavatelli W

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