Porcini Ragu

Name: Porcini Ragu
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 ounce dried porcini mushrooms; 2 cups hot water; 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, minced; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon red pepper flakes (optional); 16 ounces cremini mushrooms, finely chopped; 12.35 oz jar Giadzy Passata; ⅓ cup dry Marsala wine; 1 teaspoon fresh thyme leaves (or 1/2 tsp dried); 2 tablespoons unsalted butter; Freshly grated Parmesan, for serving; Cooked pasta, polenta, or crusty bread, for serving

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Porcini mushrooms are prized in Italian cuisine for their deep, savory flavor. They bring a rich earthiness to this sumptuous ragu, which is balanced by the sweetness of Marsala wine and tomato passata. Vegetarians won't miss the meat in this deeply savory sauce!

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Servings

Prep Time

20 minutes

Cook Time

50 minutes

Ingredients

1 ounce dried porcini mushrooms
2 cups hot water
2 tablespoons olive oil

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1 small yellow onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon red pepper flakes (optional)
16 ounces cremini mushrooms, finely chopped
12.35 oz jar Giadzy Passata

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⅓ cup dry Marsala wine
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
2 tablespoons unsalted butter
Freshly grated Parmesan, for serving
Cooked pasta, polenta, or crusty bread, for serving

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Instructions

First, rehydrate the porcini mushrooms. In a small bowl, cover the porcini with 2 cups of hot water. Let sit for 20 to 30 minutes until completely softened. Remove the mushrooms, finely chop them, and strain the soaking liquid through a fine mesh strainer or coffee filter to remove any grit. Reserve the liquid.
To start the sauce, heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and celery, and cook until soft and translucent, about 5 to 7 minutes. Add the garlic, salt, and red pepper flakes, and cook for 1 minute more.
Add the cremini and chopped porcini mushrooms to the pan. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 12 to 15 minutes. Add the Marsala wine and reserved porcini soaking liquid, scraping up any brown bits from the bottom of the pan. Simmer for 2 to 3 minutes to reduce slightly.
Add the passata and thyme (Chef’s note: we like to swish a few tablespoons of water in the passata jar to release all of the sauce, and add that to the pan in addition). Bring to a simmer, then reduce the heat to low and cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened and flavorful. Stir in the butter. Taste and add additional salt if needed.
To serve, toss with your favorite pasta, spoon over creamy polenta, or serve with crusty bread. Top with grated Parmesan if desired.