Mushroom and Prosciutto Sauce: Ragu di Funghi e Prosciutto

• 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

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

extravirgin olive oil, onions, cremini, italian parsley, recipe basic tomato sauce, salt

Taken from www.foodnetwork.com/recipes/mario-batali/mushroom-and-prosciutto-sauce-ragu-di-funghi-e-prosciutto-recipe.html (may not work)