Papa Pelino would carefully choose plump, handpicked portobellos for his mushroom sauce. With a splash of extra virgin olive oil and fresh, minced garlic, he would braise chunks of portobellos in premium red wine. “Keep stirring until the mushrooms absorb the wine,” he'd say, “you'll taste it when you bite into them!” Just like the rich flavor that Papa Pelino put into his mouth-watering recipe, we've selected the same fresh ingredients for our chunky mushroom sauce. And we've slow-cooked them as Papa Pelino did to give you Papa's Portobello Mushrooms sauce. Pelino's Pasta Sauces...Our Family's Slow-Cooked Recipes.

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