Marengo Sauce

From My Carolina Kitchen

2 tablespoons olive oil 
4 small white onions, peeled & chopped
1 small clove of garlic, minced
1 ½ cups sliced fresh mushrooms
2 tablespoons minced parsley
4 tomatoes, peeled and sliced (canned, crushed first, are fine, including their juices)
1 cup dry white wine
1 tablespoon brandy
1 tablespoon tomato paste
1 tablespoon flour
Chopped fresh flat-leaf parsley for garnish

Heat olive oil in a large non-stick skillet over medium heat and sauté chopped onions, garlic, mushrooms, parsley in 2 tablespoons olive oil. Cook this mixture, stirring occasionally, until the mushrooms are tender. Add the tomatoes and their juices, dry white wine, brandy, tomato paste and 1 tablespoons flour. Mix and blend the ingredients well and allow to simmer over a medium flame for about 20 to 25 minutes. Serve the sauce hot over pork chops or chicken breasts garnished with chopped parsley.

Slightly adapted from “With a Jug of Wine” by Morrison Wood, serves 4
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