Pink Alfredo Sauce


2 cups milk
1 medium onion, finely chopped
5-10 mushrooms, brushed clean and coarsely chopped
1/2 cup Parmesan cheese
2 Tablespoons butter
3 Tablespoons flour
1/2 of a 16oz-can of tomato sauce


In a large saucepan, over medium heat, melt butter and add onions, cooking for 2 minutes.  Add mushrooms and continue to cook until onions are translucent, about 4 more minutes.  Add  milk, reserving some in a glass to make a rue.  Add the flour to the reserved milk, whisking until it has dissolved, (the rue) and pour it into your saucepan.  Add Parmesan cheese.  Reduce heat to medium-low and simmer for several minutes, stirring frequently, so as not to singe the bottom.   Add tomato sauce and stir, until color is uniform.  Serve over pasta.

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