I’m down another 1.2 lbs and I’m now in my goal range! Yeah, I can stop paying every week to weigh in! My secret? Pre-track your daily meals (plus snacks) and measure everything!
This is another great recipe from Marcella Hazan’s cookbook Essentials of Classic Italian Cooking. This mushroom sauce just screams “autumn” to me. Using the soaking liquid from the porcini mushrooms gives the sauce a wonderful richness!
Tomato Sauce with Porcini Mushrooms
2 Tbsp. shallot or onion, chopped fine
1 Tbsp. unsalted butter
1 Tbsp. vegetable oil
1 ounce pancetta or prosciutto, diced
1 can (28 ounces) plum tomatoes, cut up, with their juices
1 ounce dried porcini mushrooms
2 cups warm water
salt and freshly ground pepper
To reconstitute the mushrooms: Soak the mushrooms in the 2 cups of warm water for at least 30 minutes. Lift the mushrooms out, squeezing as much water as possible out of them. Rinse mushrooms with fresh water, pat dry and chop. Save the water from the mushroom soak! Filter the water into a cup using a coffee filter or paper towel. Set aside.
Put the shallot or onion into a saucepan together with all the butter and oil, and turn on the heat to medium. Cook and stir the shallot or onion until it becomes pale gold. Add the strips of pancetta and cook for 1 to 2 minutes, stirring occassionally. (To make this vegetarian, just omit the pancetta. I removed some sauteed shallots and made a small pot vegetarian for my daughter.)
Add the cut-up tomatoes with their juice, the reconstituted mushrooms, the strained liquid, salt and several grindings of pepper. Adjust heat so that the sauce bubbles at a gently simmer. Cook, uncovered, for 40 minutes, until the fat and the tomato separate, stirring occassionally.
Serve with pasta (usually penne or ridged ziti) and freshly grated parmigiano-reggiano. Serves 4.
Recipe adapted from Marcella Hazan’s Essentials of Classic Italian Cooking.
Using the Weight Watcher’s Recipe Builder, each serving of sauce has 4 PointsPlus. If you eliminate the vegetable oil, each serving has 3 PointsPlus.