- Put 3 TBL EVOO into a deep heavy pot
- Add 1-2 C minced Cremini or portabello mushrooms
- Add 1/2 tsp salt and cook for 10 minutes
- Meanwhile, mince 1/2 Vidalia onion
- Add and cook 5 minutes more
- Meanwhile, mince 4 cloves garlic
- Add 2 TBL tomato paste and garlic
- Add 1 tsp oregano and red pepper flakes to taste
- Cook for 8 minutes more
- Add 1 16 oz can of crushed tomatoes
- Add 1 C chicken broth
- Pulse or chop 1 C black beans and add to the pot
- Cook 15 more minutes
- Meanwhile, cook pasta to al dente
- Add drained pasta to the meat sauce and add 1 TBL fresh basil chiffonade
- Toss gently and plate – topping with a bit of extra sauce
