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Puffball Marinara Sauce

From THE WILD VEGETARIAN COOKBOOK
Puffball mushrooms and ramps dominate this Italian-style tomato sauce.
1/4 cup olive oil, or as needed
6 cups wild leek (ramp) leaves or scallions
3 onions, chopped
3 celery stalks, sliced
2 cups pear-shaped puffballs, other puffballs, or other mushrooms
4 cloves of garlic, crushed
3 26-oz. jars of tomato sauce
3/4 cups any wild or commercial wine
2 tbs. fresh basil or 2 tsp. dried basil
1 tbs. bayberry leaves or bay leaves, enclosed in a tea bag or tea ball if desired
1 tbs. parsley, finely chopped
1/2 tsp. black pepper, ground
1/2 tbs. oregano, ground
1 tsp. sage, ground
1/2 tsp. rosemary, ground

1. Sauté the wild leeks, onions, celery, mushrooms, and garlic in olive oil over medium heat 10 minutes or until the onions are lightly browned, stirring often.

2. Meanwhile, bring the remaining ingredients to a boil over medium heat in a large saucepan, stirring often.

3. Add sautéed ingredients, reduce the heat to low, and simmer, covered, 1 hour.

4. Remove bayberry leaves.

Use with pasta, vegetables, loaves, or burgers.

Makes 12 cups
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