| 1 | tbsp | Balsamic Vinegar |
| 0.67 | tbsp | brown sugar |
| 0.38 | lb | crushed tomatoes |
| 3 | clove | garlic |
| 0.38 | lb | milk |
| 1 | unit | onions |
| 0.75 | cup | parmesan cheese |
| 0.5 | lb | Pasta |
| 0.38 | lb | portabella mushrooms |
| 1 | unit | red pepper |
| 1.25 | cup | Red Wine |
| 0.38 | lb | tomato paste |
1) Begin by boiling water for the pasta and then cooking the pasta.
2) At the same time, dice the garlic and onions. Sauté them in olive oil until cooked (5-10 minutes at medium in a frying pan).
3) Add the chopped mushrooms and red pepper and cook for an additional 5 minutes. Reduce heat.
4) Add tomato paste, crushed tomatoes, milk, and red wine (NOT RED WINE VINEGAR). Mix well and let simmer for 20-30 minutes. If the sauce is still watery, feel free to add some corn starch to thicken.
5) Add balsamic vinegar (add more if you want), brown sugar, and parmesan cheese. Mix and add salt/pepper to taste.
6) mix with pasta.