Source: dLife

A sweet tomato sauce with mushrooms, rosemary, sherry, oregano, and tomatoes.

Servings

1 small onions , finely chopped
2 medium garlic cloves , minced
1 tbsp olive oil
4 cup fresh mushroom slices
3 tbsp cold water (or sherry)
28 oz canned, crushed tomatoes , undrained
2 tbsp chopped parsley
0.5 tsp ground rosemary , crushed
0.5 tsp oregano leaves
1 tsp sugar
0.25 tsp salt
0.25 tsp black pepper

1 Cook onions and garlic in oil 2 to 3 minutes. Mix in mushrooms and sherry, place lid on pot, and simmer over medium-high heat until mushrooms discharge liquid. Lower heat and cook, stirring often until mushrooms are tender and dark.
2 Mix in tomatoes, parsley, rosemary, oregano, and sugar and bring to a boil. Lower heat, place lid on pot, and simmer 10 to 15 minutes. Sprinkle with salt and pepper.

This sauce tastes great over spinach fettuccine, thin spaghetti, or linguine.