cooked pasta and freshly grated Parmesan cheese for serving
DIRECTIONS
Bring a large pot of water to a boil.
Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato.
Add the tomatoes to the boiling water and boil for 1 minute then use a slotted spoon to transfer the tomatoes to a large bowl of ice water.
When the tomatoes are cool enough to handle peel off the skins.
Roughly chop the tomatoes and set aside.
Heat the oil in a dutch oven or large pot over medium-high heat then brown the ground beef, breaking it up as it cooks, for about 5 minutes.
Add the mushrooms, onion, and garlic to the pot and cook, stirring occasionally, for about 5 minutes.
Stir in the chopped tomatoes, red wine, oregano, basil, 2 tsp salt, and 1/4 tsp black pepper and cook, occasionally stirring and breaking up the tomatoes, until the sauce begins boiling rapidly.
Reduce the heat to medium and simmer, occasionally stirring and breaking up the tomatoes, until sauce gets very thick, about 45 minutes.
Taste the sauce and season with additional salt & pepper if needed.
Serve over pasta and sprinkle with freshly grated Parmesan cheese.
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