Mushroom and Prosciutto Sauce: Ragu di Funghi e Prosciutto

1. 1

   Heat the olive oil and prosciutto in a heavy 4-quart saucepan over medium-high heat.

2. 2

   Add the onions.

3. 3

   Saute the onions to a rich golden brown, about 10 minutes.

4. 4

   Add the mushrooms and parsley, and saute until the mushrooms are a rich golden brown, about 10 minutes more.

5. 5

   Add the basic tomato sauce and bring to a lively bubble.

6. 6

   Cook, uncovered, for 5 minutes.

7. 7

   Season, to taste, with salt and pepper.

8. 8

   Add the cooked pasta to the pain and toss to coat well.

9. 9

   Serve immediately, topped with grated cheese.

10. 10

    1/4 cup extra-virgin olive oil

11. 11

    1 Spanish onion, chopped in 1/4-inch dice

12. 12

    4 garlic cloves, peeled and thinly sliced

13. 13

    3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

14. 14

    1/2 medium carrot, finely shredded

15. 15

    2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

16. 16

    Salt

17. 17

    In a 3-quart saucepan, heat the olive oil over medium heat.

18. 18

    Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

19. 19

    Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

20. 20

    Add the tomatoes and juice and bring to a boil, stirring often.

21. 21

    Lower the heat and simmer for 30 minutes until as thick as hot cereal.

22. 22

    Season with salt and serve.

23. 23

    This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

* Per serving · 4 servings · Values may vary.