pasta with mushroom ragù

pasta al ragù di funghi

4 to 6 servings


Ingredients

Instructions

Heat oil in a large skillet over medium heat. Add carrot, celery, onion and prosciutto; reduce heat to medium-low and cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add mushrooms, broth, water, and pinch salt and pepper; stir gently to combine. Reduce heat to low, cover and cook, stirring once or twice, until mushrooms are very tender, about 30 minutes.

Bring a large pot of salted water to boil. Add pasta and cook until al dente. While pasta is cooking, place cream in a small saucepan and bring to a simmer; remove from heat. Drain pasta, transfer to a large serving bowl, add hot cream and mushroom mixture, and toss to combine. Season with salt and pepper, and serve immediately.