Directions
- 1Grate carrot, onion, celery and one large porcini mushroom.
- 2Dice the porcini mushrooms with a knife.
- 3In a pot, mix the grated vegetables and diced mushrooms with a quarter cup of olive oil and a little salt.
- 4Cook them down slowly with the top on for about half an hour.
- 5Add a little bit of wine.
- 6Reduce the wine to make it thicker and to get a nice, soft, balanced flavor.
- 7Add some tomato paste and ground black pepper.
- 8Cook down until it starts to brown on the bottom of the pot.
- 9Add about a cup of reserved pasta water into that sauce.
- 10Pour it over the pasta and cook the pasta over medium-low for a couple of minutes, tossing all the while with the sauce.
- 11Add a little grated Parmesan or pecorino and a little drizzle of olive oil.
Ingredients
- 1 carrot
- 1 onion
- 1 celery
- 1 large porcini mushroom
- 0.25 cup olive oil
- 1 pinch salt
- 1 little bit wine
- 1 can tomato paste
- 1 pinch ground black pepper
- 1 cup pasta water
- 1 little grated Parmesan or pecorino
- 1 little drizzle olive oil
Equipment
box graterknifepotmeasuring cup
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