I made this delicious pasta sauce in my hotel one week. The hubs is not a fan of mushrooms so I have to eat them while I am on the road each week. This is not a quick cooking meal but it is well worth the time it takes to make.
- 3oz pancetta, chopped
- Olive oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 1 1/2 tbsp chopped garlic
- 8oz sliced button mushrooms
- 6oz baby portabello mushrooms, sliced
- 1oz dried shiitake mushrooms
- 1oz dried chanterelle mushrooms
- 28oz can crushed tomatos
- 15oz can beef broth
- 1 cup red wine
- 1 tbsp dried oregano
- 2 tsp dried thyme
- 2 dried bay leaves
- 2 tsp sugar
In a deep pan over medium heat, add pancetta and olive oil. Stir often until pancetta just starts to brown. Add in onion, celery, carrot and garlic. Saute until soft.
Meanwhile, heat a large bowl with 3 cups of water until boiling. Add in dried mushroom and allow to sit for 5 minutes. Drain and reserve one cup of the liquid.
Add fresh mushroom to the pan and saute until they start to release their liquid. Chopped partially re-hydrated mushrooms and add them to the pan. Saute for 5 minutes.
Add in reserved water, beef broth, red wine and mushrooms. Bring to a boil.
Season with oregano, thyme, bay leaves, sugar, salt and pepper. Reduce heat to a simmer and cook for another 1.5-2 hours until the sauce has thickened. Serve with a thick noodle.