• 13 Ratings

This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 6 quarts of water to a boil in a large pot; season with salt.

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  • Meanwhile, in a 10- to 12-inch saute pan, heat olive oil over high heat until smoking. Add onion; cook until light golden brown, about 5 minutes. Add mushrooms; cook until they release their water and it evaporates, 8 to 10 minutes. Add wine, tomato sauce, and butter; season with salt and pepper. Reduce heat to medium; cook until the consistency of a thick sauce, about 5 minutes.

  • Cook pasta in boiling water until tender, 1 to 2 minutes. Drain pasta, reserving about 1/4 cup of cooking water; add pasta to ragu. Toss over high heat for 1 minute to coat pasta, adding a few tablespoons of reserved cooking water if necessary

  • Divide pasta evenly among four warmed pasta bowls; garnish with Parmigiano-Reggiano. Serve immediately.

Reviews

13 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1