|Mushroom Ragu with Homemade Cavatelli|
There's lots of news swirling around this Monday.
First up, Meatless Monday is featuring my recipe for Pomegranate Guacamole this week, so hope on over and give the recipe some love! It's delicious, healthy, and Susan Feniger even loved it (it placed second in a guacamole contest).
the Environmental Working Group has just released the Meat Eaters Guide to Climate Change and Health, where you can calculate the carbon footprint of your diet. This tool can help you reduce your environmental impact and eat healthier by cutting down on your meat consumption. It also helps identify which protein sources, such as beef and farmed salmon, are the least carbon friendly. So check it out!
Serves 4-6 people
Cooking time (for the sauce): about 40 minutes
- 4 cups portobello mushrooms, chopped
- 28 ounce can of tomatoes, pureed
- 1 medium onion, chopped
- 1 carrot, peeled and chopped
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, chopped
- 1/2 cup dry red wine
- 1 bay leaf
- pinch of chili flakes
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- salt & freshly ground pepper
- 1 cup ricotta cheese
- 1 recipe Homemade Cavatelli or other pasta
- Heat the olive oil in a large, heavy-bottomed pan over medium heat.
- Add the onion and carrots and saute until starting to soften, about 5 minutes.
- Add the mushrooms and cook until tender, another few minutes.
- Then, add the garlic and chili flakes and saute for another minute.
- Add the red wine and bring to a simmer and allow it to reduce in half.
- Finally, add the tomatoes, bay leaf and thyme. Partially cover the pot and allow the sauce to simmer for about 35-40 minutes.
- Season to taste with salt and freshly ground pepper.
- To serve, place the pasta in a bowl and top with a generous portion of the Mushroom Ragu. Finish with a scoop of fresh ricotta cheese. Enjoy!
Source for Ingredients
- portobello mushrooms, onions, carrots, garlic, and thyme from the West Hollywood Farmers Market
- ricotta cheese from Trader Joe's
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