Marguerite Byrne's Pasta Sauce | Oregonian Recipes

Ingredients

• 6 tablespoons butter
• 1 large onion, sliced
• 2 celery ribs, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 small eggplant, cut into 1/2-inch dice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon chile powder
• 1-1/2 teaspoons kosher salt, divided
• 1/4 cup brown sugar
• 1 (6-ounce) can tomato paste
• 1 28-ounce can diced tomatoes with juice
• 2 cups beef broth
• 8 ounces sliced button or cremini mushrooms