Seedless tomato pureetake a can of whole peeled tomatoes, puree them, pass them through a food mill
Chopped Italian parsley
Cold unsalted butterabout 1 tablespoon/person
2ouncesfresh gnocchipappardelle, or fettucine/person
Pulse the mirepoix until it’s coarse/fine in the bowl of a food processor. Sweat the garlic and prosciutto in the butter for 3-4 minutes then add the lobster mushroom powder and cook for 2 minutes more, until you can smell it. Next add the mirepoix and lobster mushrooms and season lightly.
Cook the mixture until the lobsters are wilted, then add the tomato paste and stir to coat and cook 2 minutes more. Add the bouquet garni, milk, wine, and stock and bring the mixture to a simmer and cook until reduced by half, about 30 minutes on medium heat.
Stir in the chopped fresh thyme, cook for a few minutes more, then double check the seasoning, adjust as needed, discard the bouquet, chill the sauce down and refrigerate until needed. Consume within 4 days.
To Reheat and Serve
This is the most important part, without proper seasoning "on the pickup" as we say in kitchen parlance, this just won't taste right, it really needs a little refreshment of some tomato, butter and parm.
Warm 2 tablespoons of tomato puree per person in a saute pan, add 1/2 cup of the lobster mushroom bolognese/person and stir to combine.
Taste the sauce, and adjust the seasoning gently if you like.
Meanwhile, cook the pasta of your choice and toss with the sauce and 1 tablespoon unsalted butter/person. Finish by stirring in some parmesan, and parsley righ before serving. Divide the pasta evenly between warmed serving bowls, pass some parmesan alongside.
1 light entrée/appetizer portion of the Bolognese is ½ cup after cooking, to be re-heated with a small amount of seedless tomato puree, a good knob of butter, fresh chopped Italian parsley and grated parmesan.Yield: 3 cups/6 appetizer portions