FUNGHI ASSOLUTI INGREDIENTS:
Freshly grated Parmigiano Regiano
Breadcrumbs: fresh made bakery ones, not the canned ones filled with weird stuff.
Dried oregano, parsley, salt, pepper
1. Preheat oven to 425.
2. Mix breadcrumbs and Parmigiano together - I did about half/half of each. Then add oregano, parsley salt and pepper to taste.
3. Brush mushrooms with olive oil.
4. Dip mushrooms in the bread crumb/cheese mixture and lay out on parchment on baking sheet.
5. Bake at 425 for 15-20 minutes, till crispy around edges.
6. Toss arugula with olive oil and balsamic
7. Top with the mushrooms right before serving.
*To time with the meal, I made the mushrooms 80% of the way, then tossed them under the broiler a few minutes before serving.
BABBO BOLOGNESE INGREDIENTS:
1/4 cup extra-virgin olive oil
1 pound each fresh ground veal and pork (or beef in this instance)
1/4 Pound ground pancetta (I used finely chopped)
2 medium carrots – peeled and finely chopped
2 medium onions - finely chopped
4 stalks of celery - finely chopped
5 cloves of garlic - sliced
1 can tomato paste
1 cup whole milk
1 cup dry white wine
1 tsp fresh thyme
Salt and Pepper to taste
1. Heat the oil in heavy bottomed sauce pan.
2. Add the onions, celery, carrots and garlic and sweat till vegetables are translucent but not brown.
3. Add the veal, pork, and pancetta and stir into the vegetables and brown over high heat.
4. Add the tomato paste, wine, milk and thyme and bring just to a boil, then simmer over medium-low heat for 1-1.5 hours – or as long as you can.
When ready to serve with pasta, put serving of sauce in pan then add pasta with a little extra pasta water to the sauce and toss to coat. Serve, and eat immediately.