Pasta with Mushroom Ragu

Source: La Cucina Italiana Magazine, Oct 2008


  1. Heat oil in a large skillet over medium heat. Add carrot, celery, onion and prosciutto; reduce heat to medium-low and cook, stirring occasionally, until vegetables are softened, about 7 minutes.
  2. Add mushrooms, broth, water, and pinch salt and pepper; stir gently to combine. Reduce heat to low, cover and cook, stirring once or twice, until mushrooms are very tender, about 30 minutes.
  3. Bring a large pot of salted water to boil. Add pasta and cook until al dente.
  4. While pasta is cooking, place cream in a small saucepan and bring to a simmer; remove from heat.
  5. Drain pasta, transfer to a large serving bowl, add hot cream and mushroom mixture, and toss to combine. Season with salt and pepper, and serve immediately.