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1
Heat the olive oil and prosciutto in a heavy 4-quart saucepan over medium-high heat.
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2
Add the onions.
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3
Saute the onions to a rich golden brown, about 10 minutes.
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4
Add the mushrooms and parsley, and saute until the mushrooms are a rich golden brown, about 10 minutes more.
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5
Add the basic tomato sauce and bring to a lively bubble.
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6
Cook, uncovered, for 5 minutes.
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7
Season, to taste, with salt and pepper.
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8
Add the cooked pasta to the pain and toss to coat well.
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9
Serve immediately, topped with grated cheese.
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10
1/4 cup extra-virgin olive oil
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11
1 Spanish onion, chopped in 1/4-inch dice
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12
4 garlic cloves, peeled and thinly sliced
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13
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
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14
1/2 medium carrot, finely shredded
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15
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
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16
Salt
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17
In a 3-quart saucepan, heat the olive oil over medium heat.
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18
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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19
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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20
Add the tomatoes and juice and bring to a boil, stirring often.
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21
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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22
Season with salt and serve.
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23
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
