To make this mushroom ragu, I turned to a Bolognese recipe from the Epicurious bookazine Italy and made educated adaptations. Rosemary and red wine create a warmth and depth of flavor and the fresh cooked mushrooms combined with finely diced carrots make a hearty texture.
Turkey Meatballs with Fresh Oregano and Basil
Thanks to fresh herbs and garlic, these turkey meatballs would be delicious as a stand-along anchor of a well rounded meal, accompanied by greens and potatoes – actually a more authentically Italian take than the Americanized version featuring tomato sauce. I’ll take one of each! These are light, quick to make and great for a…
Fettuccini with Zucchini & Mint Pesto
This is a great Spring or Summer pasta dish!
End of Winter Pasta with Fennel & Lemon
This dish is ready in twenty minutes and transports you to the Adriatic Coast!