Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)

Name: Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 ounce, dried porcini mushrooms, rinsed well; 1 cup, low-sodium chicken broth; 4 ounces, pancetta, cut into 1/2-inch pieces; 1/2 pound, portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into 1/2-inch pieces (about 1 1/2 cups) (see note); 3 tablespoons, extra-virgin olive oil; 4 , medium garlic cloves, peeled and sliced thin; 1 tablespoon, tomato paste; 2 teaspoons, minced fresh rosemary leaves; 1 (14.5-ounce) can, whole tomatoes, roughly crushed by hand; , Table salt and ground black pepper; 1 pound, spaghetti; Grated, Pecorino Romano, for serving

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Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV

Making a true, long-simmered Italian meat sauce means tending the pot for hours. Is it possible to achieve deep, satisfying flavor in just 30 minutes?

SERVES4

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Using pancetta and its fat in our Spaghetti with Mushroom and Tomato Sauce recipe compensated for the lean nature of the mushrooms and made our mushroom ragu meatier. Portobello mushrooms gave our dish bulk, while smoky porcini gave it conc...

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