Mushroom Ragu

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This recipe was adapted by a Martha Stewart recipe.

Mushroom Ragu

25g dried porcini mushrooms

1 red onion, finely chopped

3 cloves garlic, finely chopped

3 celery ribs, finely chopped

3 carrots, peeled and finely chopped,

salt and pepper, to taste

2 tbls olive oil

500g mixed mushrooms

2 tins chopped tomatoes

1 tsp sugar

1 tbls tomato paste

tsp dried basil

bouquet garni – consisting of rosemary, oreganum, thyme

1 cup water

cooked pasta, plus cooking liquid (about 1/3 cup)

Place porcini mushrooms in a small shallow bowl with just enough hot water to cover. Let stand 30 minutes.

Heat olive oil in a large pot over medium-high heat. Add onion and cook, stirring, until onion begins to slightly brown, about 5 minutes. Add carrots and celery; stir to combine. Season, and on a medium-low heat, cook, stirring occasionally, until mixture is lightly browned, 20 to 25 minutes.

In the meantime, finely chop mushrooms in a food processor and drain porcini mushrooms and finely chop. Add chopped mixed mushrooms and porcini to the pot. Cook stirring occasionally, until liquid is released, about 5 minutes minutes.

Add tomatoes, tomato paste, and sugar. Place, rosemary, thyme and origanum on a piece of cheesecloth, tying with kitchen twine to enclose; add to pot along with teaspoon of dried basil. Bring to a boil and reduce heat to medium-low; simmer for 45 minutes.

Add 1 cup water and continue cooking for an additional 30 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions, until al dente. Drain, reserving some of the cooking water, if desired, and transfer to a large bowl. Add mushroom ragu and toss to combine. Stir in cheese and enough of the pasta water to form a sauce. Garnish with additional cheese and basil.

bon appetit