Fungo Bolognese

Fungo Bolognese

(Mushroom Bolognese)

Makes 6 servings

(Italy)

                                                                                Prep time:  10 minutes
                                                                                Pasta Cook time: 10 minutes
                                                                                Sauce Cook time:  43 minutes
                                                                               Total time: 63 minutes

Ingredients

 1 pound pasta of choice, cooked al dente

2 tablespoons extra-virgin olive oil
8 ounces of white and brown mushrooms
3/4 cup yellow onions, cut into ¼-inch dice
1/4 cup carrots, cut into ¼-inch dice
1/4 cup celery, cut into ¼-inch dice
1 tablespoon finely chopped garlic
1/2 cup Chianti wine
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (28-ounce) can whole San Marzano tomatoes, hand crushed
1 cup water
1 teaspoon fresh thyme
1 teaspoon minced fresh rosemary

Pecorino Romano, shaved with a vegetable peeler

Preparation

prepare the sauce:

1.  In a large, high sided sauté pan, heat the olive oil over medium-high heat. Add the mushrooms, onions, carrots, celery and garlic, and cook, stirring, for 5 minutes. 

2.  Add the Chianti and cook until reduced, about 3 minutes. 

3.  Add the tomato paste, salt and freshly ground black pepper, and cook, stirring, for 30 seconds.

4.  Add the tomatoes, tomato sauce, and water, and bring to a boil. Reduce the heat to low and simmer until thickened and fragrant, stirring occasionally, about 30 minutes. 

5.  Add the herbs to the sauce and simmer for 5 minutes. Remove from the heat and adjust the seasoning to taste. 

bring it all together:

Add the cooked pasta  to the sauce over low heat and toss to coat. Place in a large serving bowl, or divide among individual pasta bowls. Shave pecorino over the pasta.

Braciole for two or more

Braciole for two or more

(serves 2 or more)

                                                              prep time:15 minutes
                                                              cook time: up to 3 hours
                                                              total time:  up to 3 hours 15 minutes

Ingredients

2  ¼ pound beef cutlets , (beef top round sliced thin (1/4-inch) into cutlets)
the stuffing (for 2 Bracioli):
1/4 cup grated Parmesan Reggiano, plus more for serving
1 tablespoon chopped fresh parsley
2-3 cloves garlic, finely chopped
¼ cup raisins
2 tablespoons pine nuts
2 tablespoons bacon grease
sauce (for 2 Braciole):
extra virgin olive oil
1 carrot, finely chopped
1 yellow onion, finely chopped
1 cup Chianti wine
2 cups San Marzano tomatoes, hand crushed
5 bay leaves

Preparation

prepare the cutlets:

Pound the beef cutlets with the tenderizer side of a meat hammer and set aside.

prepare the stuffing:

In an appropriately sized bowl combine the stuffing ingredients tossing to insure even distribution.

stuff the braciole:

Divide the stuffing mixture evenly over each cutlet, don’t get too close to the edges.

Roll up each cutlet, jelly roll style, and tie with butcher's twine to secure and to make a roll. Sprinkle each roll with salt and pepper.

fry the braciole:

Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the beef rolls and brown on all sides. Remove to a plate once the braciole are browned.

prepare the sauce:

Add a little more olive oil to the pan and add the carrots and onions and sauté until tender and the onions are translucent. 

Add the wine and simmer for a minute or so, and then scrape up the browned bits on the bottom of the pan.  Continue the simmering until the wine is reduced by half.

Stir in the crushed tomatoes and bay leaves. Bring back to a simmer, add the braciole back into the pot and cover with a lid. 

Cook on low, turning the rolls occasionally, until the sauce is thickened and the meat begins to fall apart 2 1/2 to 3 hours, remove the bay leaves.

service:

Remove the braciole from the pan and cut an discard the cooking twin.  Slice each braciole into 1-inch slices and plate for each dinner.

Top the slices with the sauce and serve with crusty bread and a glass of good red wine.