Ragu ai Funghi (Mushroom Ragu)

Instructions

• Season the chopped and prepared mushrooms with salt and pepper. Add ¼ cup oil to a large heavy pot and set over medium- high heat. Work in small batches to cook the mushrooms, stirring it occasionally until deeply golden brown, 10–15 minutes. Transfer mushrooms to a large plate to cool.
• Reduce heat to medium, and add onion, carrots, celery and garlic, stirring occasionally until golden brown, 8–10 minutes.
• Add tomato paste and stir constantly, for 3 minutes.
• Deglaze with wine and cook for 5 minutes until slightly reduced.
• Tie rosemary, oregano and bay leaf into a bundle with kitchen twine. Add the herb bundle, browned meat, crushed tomatoes, peppercorns, nutmeg and fennel seeds to the pot.
• Add water to barely cover the mushrooms and bring to a simmer. Cover, reduce heat and simmer, adding more water as needed so that the mushrooms are always barely covered. Simmer until the mushrooms are very tender, about 1 hour.
• Discard the herb bundle. Taste and season with salt, black pepper and sherry vinegar.
• Fill a large sauce pot ¾ full with water. Bring the water to a boil over medium-high heat and add salt. Season the water well.
• Cook the pasta according to Pastaio's timing instructions for al dente pasta. Before draining the pasta, reserve 2 cups of pasta water.
• In a large saucepan, combine ⅓ - ½ cup of ragu per portion of pasta. (For 1 lb of pasta, you will need 1½ - 2 cups of ragu).
• Add half of the reserved pasta water (about ¾ -1 cup) and heat over medium-low. Stir gently to blend together. As the sauce heats, the ragu will thicken and become slightly creamy. Add remaining pasta water as desired. Fold in the rosemary and oregano.
• Taste and add any additional salt, black pepper or sherry, if needed.
• Top with a dollop of crème fraiche or mascarpone cream. Buon Appetito!