Funghi di Bosco in Umido: Mushroom Ragu

Ingredients

• 56 ounce tomatoes whole crushed peeled canned
• 0.5 medium carrots shredded finely
• 0.3 cup olive oil extra virgin 
• 3 tablespoons thyme leaves dried fresh chopped
• 4 cloves garlic thinly sliced
• 4  garlic cloves peeled thinly sliced
• 4  jalapeño peppers halved seeded thinly sliced
• 4 pounds mushrooms assorted cleaned cut into 1-inch pieces cremini, porcini, portobello, shiitake, chanterelle
• 0.3 cup olive oil extra-virgin
• 1  onion spanish chopped
• 2 medium onions red thinly sliced
• 6 servings rustic bread sliced
• 6 servings salt 
• 6  scallions thinly sliced

Equipment

• frying pan
• sauce pan

Directions

1. In a 12 to 14-inch skillet, heat the olive oil over high heat until smoking.
2. Add the onions, garlic, and jalapenos and cook until wilted and starting to brown, about 4 to 5 minutes.
3. Add the mushrooms and cook over high heat for 10 minutes, until well-browned.
4. Add the tomato sauce and season with salt and pepper. Cook for 5 minutes more, add the scallions, and then serve immediately with grilled peasant bread.
5. In a 3-quart saucepan, heat the olive oil over medium heat.
6. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes.
7. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
8. 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.