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?
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...