ITALIAN MAMA TOMATO AND PEPPERONI DIP

2 tbsp. extra virgin olive oil
1 medium-size onion, chopped
8 oz. mushrooms, chopped
6 oz. thinly sliced pepperoni, chopped
2 cloves garlic, minced
1/2 cup hearty red wine
1 (28 oz.) can crushed tomatoes in puree
2 tsp. dried oregano
1/4 cup chopped fresh basil
baguette slices or soft breadsticks (for serving)

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until translucent, about 3 minutes.

Add the mushrooms, and cook, stirring often, until they give off their juices and they evaporate, about 6 minutes.

Stir in the pepperoni and garlic, and cook until the garlic is fragrant, about 1 minute.

Add the red wine and bring to a boil. Stir in the crushed tomatoes and oregano and bring back to a boil. Reduce the heat to low and simmer until thickened, about 45 minutes.

Stir in the basil and simmer for 5 minutes.

Serve hot with baguette slices or soft breadsticks.

TO MAKE AHEAD:
The dip can be prepared up to 2 days ahead, cooled, covered and refrigerated. Reheat over medium heat.

Source: Connie Overby, The Humboldt Independent, December 27, 2006