Veal pasta sauce with four different varieties of mushrooms (Ragù di vitello con quattro varietà di funghi) from Marcella Says...: Italian Cooking Wisdom From The Legendary Teacher's Master Classes, With 120 of Her Irresistible New Recipes by Marcella Hazan

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Notes about this recipe

  • Breadcrumbs on November 19, 2012

    p. 164 - Inspired by some lovely wild mushrooms I picked up at the market I selected this recipe which seemed to let the mushrooms shine. Unlike many folks here, I haven’t made many of Marcella’s recipes and I was surprised by the level of specificity and detail in the directions, right down to telling you to use a wooden spoon to turn the sauce. In this dish the mushrooms are cooked separately from the meat and tomato mixture and then both are combined and simmered together to finish the sauce. The tomatoes are fresh and add a surprising and refreshing brightness to the otherwise earthy, rich veal ragu. All flavours are well developed and the sauce smells divine as it simmers away atop the stove. The variety of mushrooms not only layered flavours but also added interested and varying textures. We served over rigatoni and topped w a little freshly grated Parmeasan. This was a lovely dish that we’ll undoubtedly repeat. Photos here: http://chowhound.chow.com/topics/877980#7720443

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