Mushroom Sugo
Ingredients
- 1 ounce dried porcini mushrooms
- 4 tablespoons extra virgin olive oil
- 2 cups yellow onions
- 1 1/2 cups carrots
- 1 1/2 cups celery ribs
- 6 to 8 cloves garlic
- 1/3 cup parsley
- 1/2 teaspoon fresh rosemary
- 1/4 teaspoon fresh thyme
- 1/4 teaspoon fresh marjoram
- 1/2 cup dry red wine
- 1 (15-ounce) can tomato sauce
- 1 beefcube beef bouillon
- 1 bay leaf
- ground black pepper
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Place dry mushrooms to soak in a bowl with 2 cups of warm water. Set aside.
- Heat olive oil in a medium, thick-bottomed pot (4 or 5 quart) over medium heat. Add the minced onions and stir to coat with the olive oil.,Cook, stirring occasionally, until the onions turn a deep golden color, about 30 to 40 minutes. Adjust the heat lower if necessary to keep the onions from drying out.
- Add the minced carrots and cook for 5 to 6 more minutes. Add the celery and cook until soft, about 10 more minutes. Add the garlic, parsley, rosemary, thyme, and marjoram. Cook for 4 to 5 minutes more.
- The easiest way to do this we found is to pour the porcini and soaking liquid through a coffee filter, into a bowl or measuring cup. This helps remove any grit that may be lingering in the soaking liquid.,Finely chop the mushrooms and add to the vegetables in the pot.
- Push the vegetables to one side of the pot and increase the heat to high. Add the 1/2 cup of red wine to the side of the pot without the vegetables and cook on high heat for 2 to 3 minutes.
- Add the tomato sauce, 1 1/2 cups of the mushroom soaking liquid, the bouillon cube (break it up with your fingers as you add it), and the bay leaf to the pot.,Bring to a simmer and reduce the heat to low. Add ground black pepper to taste. Cover the pot and simmer, stirring occasionally, for 1 1/2 hours. Discard the bay leaf.,Serve over polenta or toss with ravioli or other pasta.
Source
Original recipe: View Original