Way better than cleaning my house...

OK, I really should be cleaning the house, but don't want to. What I want to do is take a nap. But that seems to indulgent. So what I am doing instead was to put a nice tofu/veggie pot pie in the oven http://www.amys.com/products/product_view.php?id=20

and I will post my yummy lunch I made yesterday for myself, because everyone else in my family is crazy and doesn't like mushrooms. (Though Alec had some of my lunch leftovers last night after his dinner (because he needs TWO dinners, because he is the bottomless food pit) and even thought he hates mushrooms, he loved this. It has convinced him that mushrooms are good and delicious nutrition).

We also made a delish pumpkin flan with caramel sauce for dessert last night, I will post that later.

Pasta al ragu di funghi

pasta with mushroom ragu

Adapted from La Cuchina Italiana magazine (Oct 08), this is the kind of comfort food I imagine my imaginary Italian mother would have made me. I am not a huge fan of any pork, but the prosciutto in this really makes the dish, so don't omit it! Also, I use a ridiculous ratio of mushrooms and sauce to pasta, so this only covers like a 1/2 pound of pasta for me, but if you are normal, it should be enough for a full pound. I also go crazy with the Parm, but that is just me. :)

2 Tb. extra virgin olive oil

1 small carrot, finely chopped

1 small celery stalk, finely chopped

1 small onion, finely chopped

4 ounces prosciutto, sliced 1/8" thick, and then cubed

1 1/2 pounds mixed mushrooms, trimmed and sliced

1/4 c. chicken or vegetable stock

1/4 c. water

salt and pepper

1 pound pasta

1/2 c. heavy cream

Parmesan reggiano, grated, for topping

Heat oil in large skillet over medium-low heat. Add carrot, celery, onion and prosciutto. Coot until veggies are softened, about 7 minutes. Add mushrooms, broth, water and a pinch of salt and pepper. Stir and reduce heat to low, cover, and cook, stirring once or twice, until mushrooms are very tender, about 30 minutes.

While mushrooms are cooking, cook the pasta. Add the cream to the hot mushrooms, heat for several minutes more until hot (do not boil), and toss with the pasta. Top with Parmesan and enjoy.

photo from La Cuchina Italiana