1/3 Sweet Onion
1 Tbsp Duck Fat
4 cloves Garlic
1 tsp Sea Salt
26 oz Diced Tomatoes
¼ cup Water
¾ tsp Black Pepper
¼ cup Basil Leaves
¼ cup Parsley
1/8 tsp Cayenne Powder
1 cup White Button Mushrooms
Dice the onions, mushrooms, and garlic, but keep them separate. Heat the fat in a medium-sized
saucepan over medium-high heat (~7).
Once hot, add the onions and cook for 3-4 minutes until caramelized (you’ll want to stir frequently and
continue to cook until the onions are a nice light brown). Once the onions are golden, add the garlic and
sea salt and continue to cook for one minute or until the garlic is fragrant.
Add the water and tomatoes and bring to a boil. Set the timer for 1 hour, turn the heat down to low (~2),
and stir in the remaining ingredients.
Stir occasionally. Serve when the desired consistency is achieved (for us, it’s about an hour on low).
Tip You can use any type of fat, whether it be a lard or oil. We like duck fat because it has a unique
flavor, but if you don’t have access to this, no worries!
Tip This recipe is great for our Spaghetti and Meatballs!
This recipe can easily be made Vegan; just swap the duck fat with olive oil.