What could be easier than this luxurious celebration of all that is good and right and honorable in the world of food? Well, pretty much anything, really. Still this recipe for an earthy Bolognese laden with the flavors of the forest floor, tossed with silken strands of pasta of impeccable integrity, brightened by sprightly herbs grown just as God intended is well worth the extra effort. If the food police in your neck of the woods have a Patrolmen's Benevolent Society this is just the thing to tote to the pot-luck fundraiser. Don't forget the final sprinkle of lemon sage leaves!
First, you'll need to acquire from your friendly local organic mushroom grower/certified forager a goodly amount of fresh oyster mushrooms (white and yellow) along with responsibly and sustainably foraged-under-fair-working-conditions dried matsutake, wood ear and lobster mushrooms. We have the nice guys over at Butter Lane Farm to keep us in good supply of these delicacies. There's certainly a great place near you too if you'd just bother to look hard enough.
Now that you've got your fungi squared away, you'll be in need of an appropriately-modest amount of premium, organic, grass-fed beef for the Bolognese. Just down the road at Mecox Farm, after a blissful life spent in verdant fields caressed by brisk salt breezes wafting ashore off Southampton, dear little Sage was humanely and respectfully dispatched in order to provide the requisite protein for this ragú. Only a few months past her first birthday, Sage was as tender in years as in taste.
We also have a member of Sage's extended family to thank for the tangy Parmesan-style grating cheese produced by the saintly farmers over at Mecox.
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So now let's move ahead with our own fresh pasta. We've found that late afternoon, with the sun lower in the sky, is a perfect time to roll and dry these emerald-flecked ribbons. Organic flour and eggs, of course, and a generous amount of chopped organic herbs from your garden or jardeniere: sage (in loving memory of course), parsley, basil, oregano and thyme. Rinse your herbs in pristine well water. Do have your well checked regularly; happily we've enjoyed flawless reports year after year.
Click her for the full recipe for Foraged and Organic Mushroom Bolognese with Organic Local Grass-fed Beef over Organic Herb Pasta