Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)

Name: Spaghetti with Mushroom and Tomato Sauce (Quick Mushroom Ragu)
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 1 ounce, dried porcini mushrooms, rinsed well; 1 cup, low-sodium chicken broth; 4 ounces, pancetta, cut into 1/2-inch pieces; 1/2 pound, portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into 1/2-inch pieces (about 1 1/2 cups) (see note); 3 tablespoons, extra-virgin olive oil; 4 , medium garlic cloves, peeled and sliced thin; 1 tablespoon, tomato paste; 2 teaspoons, minced fresh rosemary leaves; 1 (14.5-ounce) can, whole tomatoes, roughly crushed by hand; , Table salt and ground black pepper; 1 pound, spaghetti; Grated, Pecorino Romano, for serving

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Pork
Pasta
Vegetables
Sauces

Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV

Making a true, long-simmered Italian meat sauce means tending the pot for hours. Is it possible to achieve deep, satisfying flavor in just 30 minutes?

SERVES 4

TIME 1¼ hours

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