Genovese Mushroom Ragù in Genova simply called Sugo di Funghi that literally means “Mushroom Sauce” is a very ancient sauce of Genovese cuisine it is the easiest vegan recipe that replicates very well the feeling given by its bolognese ragù brother.
We decided to serve it with Mafaldine Pasta also called Reginette(little queens) Fetuccelle Ricche or Manfredi that is one of the oldest pasta shapes known in Italy reason why they are found in many old books from all the regions. This Pasta was arguably invented in Naples but no one really knows, the Neapolitans gave their modern name Mafalde in honor of the Italian princess Mafalda di Savoia. This pasta is delicious and gives such a satisfying rich feeling in the mouth and it’s good with any sacue.
This vegan bolognese is super easy to make and made of relatively inexpensive pantry ingredients and doesn’t require and processed vegan meat making it a very healthy recipe:
2 Portions
For the sauce:
250g Canned Tomatoes or 300g Fresh in Season
120g of Dried Porcini Mushrooms
3 tbsp of Extra Virgin Olive Oil
1 Large Clove of Garlic
1/2 tbsp of Finely Chopped Fresh Rosemary or 1/2 tsp of dried
Salt and Pepper to taste
For the pasta:
200g Of Mafaldine Pasta or any of your choice
1 Cup of Mushroom Sauce
2 Tbsp Extravirgin Olive Oil
Music:
Engelwood – Life is but a Dream
Dyalla – People Say
Dyalla – Make Me Feel