Mushroom sauce with ham and tomato from Essentials of Classic Italian Cooking (page 159) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute penne, ziti, conchiglie, or fusilli pasta for maccheroncini pasta.

  • FJT on May 27, 2021

    This was a hit for us too. I had to make a few substitutions (thyme for parsley, passata for tinned tomatoes and bacon lardons for ham) because I didn't want to run to the store again. Loved the depth of flavour; a must make for all mushroom lovers!

  • nicolepellegrini on May 20, 2021

    Yum! Another win from Marcella, and a great sauce for any mushroom lover.

  • quaquacat on November 28, 2017

    My daughter used the same term as TrishaCP: very umami. My husband, tasked with babysitting the pot, however, was miffed at the long time it took to simmer down—a good two hours rather than the 25 minutes in the recipe. But truly savory and delicious.

  • Zosia on May 15, 2017

    This is exactly what it says it is: a mushroom sauce with ham and tomato in supporting roles only. It was delicious and a great way to use up the last slices of a baked ham.

  • TrishaCP on July 26, 2013

    An umami bomb of a sauce- this is really about the mushrooms with the tomato and ham as accent flavors. I found nothing too strong and the flavors nicely balanced. I used only 1/2 lb of mushrooms instead of 3/4 lb as called for since it was all I had on hand- this was ok since I had the full amount of dried porcini and only about 3/4 of the pasta anyway. This is not a quick one- by the time I soaked the mushrooms, evaporated their liquid, and then cooked the full sauce, it was about 1 1/2 hours of cooking time.

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