Deep in the throes of my 30 days of gluten free, I took “An Evening in Tuscany” cooking class that derailed me in a big way. Homemade pasta, people. I’m not even going to share the recipe, because I’m never going to make pasta again, and because if I do you’ll get very frustrated as the pasta-making process is a time consuming, demanding, tedious labor of love best suited to the very patient and the very Italian grandmotherly types. Instead, enjoy this sugo di funghi (mushroom ragu), which is well worth your time and absolutely divine over fresh tagliatelle, whether homemade or store-bought, or over polenta, if you’re a GFG (Gluten Free Gal).
Sugo di Funghi
Adapted from Chef Carl Raymond, “An Evening in Tuscany” 1/9/13
4 tbsp. olive oil
1 med. onion, finely chopped
3/4 lb. porcini mushrooms, stems removed, finely chopped
1/2 c. dry red wine
1 c. basic tomato sauce or canned crushed tomatoes
1/2 tbsp. butter
Salt and pepper
In a 12 to 14-in. saute pan, heat the olive oil over high heat until smoking. Add the onion and cook over high heat for 5 min, until light golden brown. Add the mushroom pieces and continue cooking until they have given up most of their water, about 9-10 more min. Add the wine and the tomato sauce, butter and salt and pepper to taste and reduce heat to medium. Simmer for at least 30 min, until reduced to a ragu-like consistency, serve over tagliatelle or polenta.