Ingredients for 1 servings:
1. 1/4 cup olive oil
2. 4 cups ramps, leaves or 4 cups scallions, chopped
3. 3 medium onions, chopped
4. 3 stalks celery, sliced
5. 6 cloves garlic, mashed
6. 2 cups puffball mushrooms
7. 3 (25 1/2 ounce) cans tomato sauce or 3 (25 1/2 ounce) cans homemade tomato sauce
8. 3/4 cup dry red wine
9. 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
10. 1 tablespoon broken bay leaf, tied in a spice bag
11. 1 tablespoon chopped parsley
12. 1 teaspoon fresh ground black pepper
13. 1 1/2 teaspoons dried oregano
14. 1 teaspoon ground sage
15. 1/2 teaspoon dried rosemary, finely crumbled

Directions:
1. In a large skillet heat oil over medium heat.
2. Add the ramp/scallions, onions, celery, garlic and mushrooms.
3. Cook stirring until the onions are lightly browned, around 10 minutes.
4. Meanwhile, in a large saucepot bring remaining ingredients to a boil over medium high heat.
5. Add the sauteed veggies, reduce heat to low, and simmer for 1 hour, covered.
6. Stir a few times to avoid burning.
7. Remove spice bag and serve.
8. This keeps 8 days in fridge or up to 6 months in the freezer.
9. **Rampis a wild leek.

Enjoy your meal!