My Ragu

The other day, I noticed the tomatoes I had bought were getting mushy. I needed to do something with them. So I roasted them with some balsamic vinegar, olive oil and a couple of cloves of garlic. 


I had thought I'd shove it into a blender or food processor with some heavy cream and make some awesome tomato soup. My corporate, furnished apartment didn't have either one. So I smushed it with a fork thinking I could get it to somewhat soupy consistency. Alas, that didn't work either. In frustration, I covered it and put it in the fridge. 


Then I got inspired. I had mushrooms. And pasta. So this is what I did.


1 onion, medium, chopped
1 packaged sliced mushrooms
beef stock


saute on med or med-low heat until the mushrooms shrink and the stock has evaporated. it's about 10 minutes.


Add the tomatoes and garlic, smushed. Add salt and pepper. Allow to cook down until most of the liquid has evaporated from the tomatoes.  


Add favorite pasta, I used fettucini. It's a think sauce like a ragu. Dang tasty!