Spaghetti With Mushroom Ragú

(from saymyname’s recipe box)

Serves 6 people

Categories: Main Dish, Pasta Sauce, Vegetarian

Ingredients

  • 1 ounce dried porcini mushrooms
  • 1/4 cup finely diced onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 1 teaspoon finely chopped fresh garlic
  • 2 -3 sprigs fresh flat leaf parsley , finely chopped
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sea salt (or to taste)
  • 1/4 teaspoon crushed red pepper flakes
  • 2 1/4-2 1/2 cups finely chopped mushrooms (white, cremini, or portobello)
  • 2 -3 fresh sage leaves
  • 1 sprig fresh rosemary , stemmed
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 3 cups canned tomato puree
  • 1 lb spaghetti
  • 2 tablespoons unsalted butter
  • freshly grated parmigiano-reggiano cheese

Directions

  1. Soak porcini mushrooms in 2 ½ cups warm water for 1 hour (using a 4-cup Pyrex measuring cup works well).

  2. Using a slotted spoon or tongs, transfer mushrooms to drain on paper towels.

  3. Gently pour most of the soaking liquid through a fine-mesh strainer suspended over a small bowl, being careful not to disturb the particles of sand that have sunk to the bottom.

  4. Save about 2 cups of the liquid and throw out the rest; finely chop the porcini mushrooms and set aside.

  5. Add onion, carrots, celery, garlic, parsley, olive oil, salt, and pepper flakes in a large straight-sided saute pan.

  6. Saute over medium-high heat for about 10 minutes, until vegetables are soft.

  7. Add in mushrooms (except for the porcini), sage, rosemary, and bay leaf; stir/saute over high heat for 5 minutes.

  8. Add in porcini and wine; cook/stir until most of the wine has evaporated.

  9. Add 1 cup reserved mushroom water and pureed tomatoes; bring to a boil; decrease heat, and simmer 20 minutes.

  10. If sauce seems too dry, add a bit more of the mushroom water.

  11. Taste and adjust seasoning with salt.

  12. Bring a large pot of water to a boil; add salt and spaghetti.

  13. Cook, stirring often, until al dente; drain and transfer to a large serving bowl.

  14. Spoon some of the sauce over the spaghetti, dot with butter; toss and sprinkle with Parmigiano-Reggiano and toss again.

  15. Serve immediately, passing more sauce and cheese at the table.

Email to a friend | Print this recipe | Back