Wednesday, April 13, 2011

Quick Mushroom Ragu

“You’ll never find a respectable Tuscan trattoria saucing a bowl of pasta with an overly sweet, dried herb-infused red sauce and calling it a “ragu” – but that’s exactly the profile most Americans recognize from the jarred versions that line the supermarket shelves”





Cooks Illustrated – words of wisdom from a magazine that will never let you down. This particular issue had manyt recipes I have been wanting to try. From the March/April 2011 issue we have already made Peruvian Lime Roasted Chicken


And recently we tried the Quick Mushroom Ragu.



Ready for simplicity yet a big return on flavor and appearance? Here comes another pleasing winner from Cooks Illustrated. Thank you to Barb and Gregg, my bro and sis-in-law, for giving me this perfect Christmas gift of a subscription.


Ingredients

1 ounce dried porcini mushrooms
1 cup chicken broth
4 ounces pancetta, cut into ½ inch pieces
½ pound (two large) portobello mushrooms, stems and gills removed and discarded, caps cut into pieces
3 TB extra-virgin olive oil
4 medium garlic cloves, sliced thin
1 TB tomato paste
2 teaspoons fresh rosemary leaves
1 (14.5 ounce) can whole or chopped tomatoes
Salt and pepper
1 pound spaghetti (I used fresh Buitoni pasta)
Grated pecorino Romano cheese



You start with the pancetta and after rendering it so your kitchen has a heavenly aroma, your tummy growling for some rich tasting dish……you’ll add the mushrooms, olive oil, garlic, etc. and cook for 7 minutes. Now add chicken broth and tomatoes. Simmer until thickened.



It’s amazingly meaty, despite the small quantity of pancetta, and total comfort food.





This is a candidate for Presto Pasta Nights if I ever saw one. Since it's from a magazine i will also be sending this to the lovely Ivonne at Cream Puffs in Venice for her Magazine Monday series.


Cheers!

10 comments:

girlichef said...

Isn't CI just great? I love them, too. And this ragu does look fantastic....aaahhh, Tuscany...

Rita said...

Love mushrooms and love pancetta; perfect combination in your ragout. This has to be a fantastic pasta sauce; right up my alley.
Rita

Joanne said...

Oh this puts Ragu to shame (but then again, what homemade sauce doesn't?). What a delicious dish!

MM said...

This is definitely something I would enjoy! Big fan of mushrooms.

Drick said...

sounds incredible esp with the pancetta rounding out the flavors

Drick said...

had to come back and comment on your porcine remark... so true, a little piggish in all of us I am afraid, but gluttonous for me in having such a hunger for anything swinish... and when you do head this way, do give me notice, I will choose wisely an offbeat seafood or BBQ joint to your liking... oink

Le laquet said...

Oooooh so delicious - pig just makes everything taste good. And the simplicity of it all. What was on your starter plate altogether?

Sweet Artichoke said...

Yum, yum! Totally fan of mushroom in pasta! they look delicious!
Thanks for sending this dish to PPN!

Martha (MM) said...

This looks wonderful! Yummy!!

creampuff said...

Num nums! Looks delicious!

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