Spaghetti with mushroom and lamb sauce

Spaghetti with mushroom and lamb sauce

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

The Neapolitans love thin spaghetti (known also as vermicelli) that resembles little strings (‘spago’ means ‘string’). They normally eat it with just a tomato and basil sauce, but on special occasions they add a meat sauce. The seasonal fungi added to this slowly cooked sauce makes the dish even more succulent.

Ingredients

Quantity Ingredient
500g thin spaghetti
parmesan or pecorino cheese, freshly grated
salt, to taste
pepper, to taste

Sauce

Quantity Ingredient
300g fresh honey fungus mushrooms
15g dried ceps, soaked for 20 minutes in warm water
8 tablespoons olive oil
1 large onion, finely sliced
400g raw lamb, boned and coarsely minced, not too fatty
1 fresh hot chilli, chopped
150ml dry red wine
500g tomato pulp

Method

  1. Clean the honey fungus, and remove the toughest part of its stem. Boil for 3–4 minutes in slightly salted water, then drain well and set aside. Drain the dried ceps, reserving the water, and chop. Put the olive oil into a pan, and fry the onion in it until soft. Add the meat and brown thoroughly, then stir in the chilli and wine and leave to simmer briefly. Add the chopped dried ceps and their strained soaking water, and the tomato pulp. Cook over a slow heat for 1 1⁄2 hours.
  2. When ready to serve, cook the spaghetti in boiling salted water until al dente. Add the fresh mushrooms to the sauce, season and cook for a couple of minutes. Drain the spaghetti and divide between warm dishes. Top with the sauce, and sprinkle with Parmesan.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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