Saute in 2 Tbsp olive oil
- 1 1/2 cup onion diced
- 6-8 portabello mushrooms
Add and simmer
- 3 cans whole plum tomatoes crushed 14.5 oz cans
- 1/2 cup beef broth or reserved meatball pan drippings
- 1/2 cup parsley
- 1 Tbsp sugar
- 1 tsp crushed red pepper flakes
- salt to taste
Serve over pasta garnished with fresh parsley