Ingredients

• 4 tablespoons extra-virgin olive oil
• 2 ounces prosciutto, minced
• 2 medium onions, minced
• 4 ounces cremini or porcini mushrooms, sliced thin
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 1 recipe Basic Tomato Sauce, recipe follows
• Salt and freshly ground black pepper
• Freshly grated Parmigiano-Reggiano

Directions

Basic Tomato Sauce:

1/4 cup extra-virgin olive oil

1 Spanish onion, chopped in 1/4-inch dice

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1/2 medium carrot, finely shredded

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups