Pasta with Mushroom Ragu

By LoriCaputo

Ingredients

• 2 tbs. olive oil
• 1 small carrot, finely chopped
• 1 small celery stalk, finely chopped
• 1 small onion, finely chopped,
• 3 1/2 ounces prosciutto, sliced 1/8 inch thick, cubed
• 1 lb. mixed mushrooms, trimed and halved
• 1/4 cup vegetable broth
• 1/4 up water
• Salt and pepper
• Spaghetti
• 1/2 cup heavy cream

Preparation

Step 1

Heat oil over medium heat, add the carrot, celery, onion, and proscuitto, reduce heat and cook, stirring occasionally until vegetables are soft, about 7 minutes. Add mushrooms, broth, water, pinch salt, pepper, and cover. Reduce heat and cook until mushrooms are tender, about 30 minutes.

Cook pasta until al dente. Warm up the cream as well. Tranasfer the pasta, hot cream and mushrooms to a bowl and toss to combine.