Recipe courtesy of Mario Batali
Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 ounces prosciutto, minced
  • 2 medium onions, minced
  • 4 ounces cremini or porcini mushrooms, sliced thin
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
  • 1 recipe Basic Tomato Sauce, recipe follows
  • Salt and freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano
Basic Tomato Sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, chopped in 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt

Directions

Heat the olive oil and prosciutto in a heavy 4-quart saucepan over medium-high heat. Add the onions. Saute the onions to a rich golden brown, about 10 minutes. Add the mushrooms and parsley, and saute until the mushrooms are a rich golden brown, about 10 minutes more. Add the basic tomato sauce and bring to a lively bubble. Cook, uncovered, for 5 minutes. Season, to taste, with salt and pepper. Add the cooked pasta to the pain and toss to coat well. Serve immediately, topped with grated cheese.

Basic Tomato Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. 

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