In a large Dutch oven over medium high heat, brown the meat in olive oil, in batches, until all of it has been browned. Return all of it to the pan with garlic and mushrooms. Cook for 10 minutes, stirring, until the mushrooms have softened.
Add the entire bottle of wine, the crushed tomatoes, salt and the basil. Add the crushed pepper, if using. It will be an unappetizing shade of purple at this point. Don?t panic.
Return to a simmer, reduce to medium low and simmer UNCOVERED for 2 hours. Stir periodically, and add a little water if necessary to prevent burning.
After 2 hours, stir in the tomato paste and 3-4 cups of water to make a hearty sauce. Simmer for 10 minutes, and serve over pasta.
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|Serving Size: 1 Serving (511g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 119 (22%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 119.1mg||37 %|
|Sodium 280.5mg||10 %|
|Potassium 1083mg||28 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 36.3g|
|Protein 32.6g||47 %|
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Calories per serving: 537
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