Steffi's Wedding Marinara

1 20 oz can pureed tomatoes
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic
1 yellow onion
1-1 1/2 c. Chianti
1 c. thinly sliced porcini mushrooms
2 Tbsp freshly chopped basil
2 Tbsp freshly chopped flat leaf parsley
1/2 tsp red pepper flakes
Salt and pepper to taste

In large sauce pan heat olive oil over medium heat. Add finely chopped yellow onion and cook until translucent (3-5 min). Crush garlic cloves with the back of your chefs knife. Chop crushed garlic until finely chopped. Add to onions and cook for another min. Add butter, when butter is melted add mushrooms and cook until soft. Add wine and turn heat to high. Simmer on high until all the liquid is evaporated. Add pureed tomatoes, herbs, red pepper and salt and pepper. Bring to a simmer and cook for another 15 minutes.