SUGO AI FUNGHI con pomodorini freschi

Sauté the chopped onion in olive oil until translucent.

Add the sliced champignon mushrooms and cook until they release their moisture.

Incorporate the fresh cherry tomatoes and cook until softened.

Stir in the tomato passata and add the herbs (rosemary, bay leaf, sage).

Season with salt to taste and simmer until the sauce thickens.

Spice Level:

Dietary