Mushroom and Prosciutto Sauce: Ragu di Funghi e Prosciutto
Recipe Courtesy Mario Batali

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 (4 cups)
Salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano

Heat the olive oil and prosciutto in a heavy 4-quart saucepan over medium-high heat. Add the onions. Saute the onions to a rich golden brown, about 10 minutes. Add the mushrooms and parsley, and saute until the mushrooms are a rich golden brown, about 10 minutes more. Add the basic tomato sauce and bring to a lively bubble. Cook, uncovered, for 5 minutes. Season, to taste, with salt and pepper. Add the cooked pasta to the pain and toss to coat well. Serve immediately, topped with grated cheese.

4 servings