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.
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!