{"id":9729,"date":"2012-09-13T00:00:02","date_gmt":"2012-09-13T07:00:02","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=9729"},"modified":"2020-06-06T12:22:56","modified_gmt":"2020-06-06T19:22:56","slug":"falling-into-fall-mushroom-ragu-with-fettuccine","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/falling-into-fall-mushroom-ragu-with-fettuccine\/","title":{"rendered":"Mushroom Ragu with Fettuccine"},"content":{"rendered":"

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I\u2019m tiptoeing into Fall. The last few mornings there\u2019s been more of a chill in the air, but the afternoons are still warm. I’m still wearing flip-flops, but with long sleeve t-shirts. My cherry tomato in a hanging pot is in its second wind. This is when we keep our fingers crossed for one last push. Last night\u2019s pasta carried that forward. Summer’s Lite Brite punches of heirloom tomato and basil were left behind, making way \u00a0for the earthiness of mushroom.\u00a0 We (er, I) \u00a0haven\u2019t quite given ourselves (read: myself) over entirely to the autumn, but this mushroom ragu was a first tentative step.<\/p>\n

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\"mushroom<\/a><\/p>\n

I\u2019ll own up right away \u2013 it\u2019s not vegetarian.\u00a0 I have made it vegetarian and for me, it\u2019s ho-hum. \u00a0Fine, but not, \u201cI\u2019ll have seconds. And thirds.\u201d In that version, I even tried to up the umami using soy sauce in place of salt.\u00a0 \u00a0It\u2019s pancetta that makes the difference.\u00a0 And in this case, please don\u2019t sub bacon. It\u2019ll be smoky.\u00a0 Get a chunk of pancetta at the deli counter or your Italian market. Get a few, and throw the other two in the freezer for later. Worth it.<\/p>\n

I might have been influenced by Spilled Milk\u2019s latest podcast<\/a> \u2013 on mushrooms, natch \u2013 but you gotta go crimini for this recipe.\u00a0 You want flavor. \u00a0No buttons allowed. Only if you look in the back of your fridge and think, where the hell did those mushrooms come from?<\/p>\n

I really wanted to call this a Bolognese, but as research revealed, it\u2019s just not.\u00a0 Bolognese has dairy, usually milk, and is more meat with tomato than tomato with meat, sauce-wise.\u00a0 Either way, this ragu is tasty and a perfect way to fall into Fall.<\/p>\n

\"mushroom<\/a><\/p>\n

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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Fettuccine with Mushroom Ragu<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t