Wednesday, August 03, 2005
2 tablespoons olive oil
3/4 pound mushrooms, stems removed and quartered and quartered (finely dice the stems and reserve)
1 small yellow onion, diced
1 fresh garlic clove, crushed
3 Tbls fresh oregano, torn
1/2 cup Merlot
2 tablespoons tomato paste
2 small ripe tomatoes, coarsely chopped
1/2 pound fresh pasta, cooked al dente
Pecorino Romano, shaved with a vegetable peeler
salt and fresh ground black pepper to taste
Bring a pan of salted water to the boil and add pasta.
To a hot pan add olive oil, saute onion and garlic for 2-3 minutes. Add mushroom quarters and diced stems, cook another 3-4 minutes stirring occasionally. To this add the chopped tomato, tomato paste, Merlot and 1/2 of the fresh oregano, reduce the heat and cook another 5-6 minutes covered. Season with salt and pepper.
Add pasta to boiling water and cook 2-3 minutes, until al dente.
Drain the pasta and place on a large platter. Cover pasta with the mushroom Bolognese and garnish with shaved Pecorino Romano and fresh oregano.