Spaghetti with Mushroom Ragu

Serves 6


2 tablespoons extra virgin olive oil

1 carrot, minced

2 stalks celery, minced

1 onion, minced

1 1/2 pound shitake mushrooms, halve

4 ounces prosciutto, diced

1/4 cup vegetable broth

1/2 cup heavy cream

1 pound spaghetti or linguini

Method of Preparation:

1.Bring a large pot of salted water to boil. Add pasta and cook until al dente.

2.Heat oil in a large skillet over medium. Add carrot, celery, onion and cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add mushrooms, prosciutto, broth, cream, and a pinch of salt and pepper; stir gently to combine. Add cooked pasta. Reduce heat to low, cover and cook, stirring once or twice, until mushrooms are very tender, about 30 minutes.