Mushroom and Prosciutto Sauce: Ragu di Funghi e Prosciutto

Name: Mushroom and Prosciutto Sauce: Ragu di Funghi e Prosciutto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 113 grams cremini or porcini mushrooms, sliced thin; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 59 milliliters extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 2 mediums onions, minced; 4 servings Freshly grated Parmigiano-Reggiano; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 57 grams prosciutto, minced; 4 servings Salt; 4 servings Salt and freshly ground black pepper

Mushroom and Prosciutto Sauce: Ragu di Funghi e Prosciutto might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 617 calories, 20g of protein, and 42g of fat per serving. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up olive oil, prosciutto, thyme leaves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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

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Prosciutto

Olive Oil

Equipment you will use

Sauce Pan

Add the onions.

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Onion

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

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Onion

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

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Mushrooms

Parsley

Add the basic tomato sauce and bring to a lively bubble. Cook, uncovered, for 5 minutes. Season, to taste, with salt and pepper.

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Salt And Pepper

Tomato Sauce

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

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Cooked Pasta

Serve immediately, topped with grated cheese.

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Cheese

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

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Olive Oil

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Sauce Pan

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

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Garlic

Onion

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

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Carrot

Thyme

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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Sauce