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Vegetarian Ragu Bolognese

Ingredients: 1/2 Pound(s) grated smoked gouda 1 Cup(s) coarsely chopped onion 1/2 Cup(s) grated carrots 1 Cup(s) coarsely chopped celery 8 Tablespoon(s) butter 4 Tablespoon(s) olive oil 2 Pound(s) mushrooms (mix of crimini, shitake, and oyster) 4 Cup(s) mushroom or vegetable stock 1 Cup(s) dry white wine 4 Tablespoon(s) tomato paste 1 Teaspoon(s) salt 1/4 Teaspoon(s) freshly ground black pepper 1 Cup(s) (optional if not using for pasti heavy cream Directions: 1. Combine onions, carrots, mushrooms and celery. If you like a smoother sauce, mince them in a food processor until they are the desired size. This mixture is called a battuto. 2. Melt 4 T of the butter over moderate heat in a heavy skillet (cast iron is best). Add the battuto and cook, stirring frequently, for at least ten minutes, or until it is lightly browned. Pour in the wine, increase the heat and boil briskly, still stirring constantly, until the liquid in the skillet has almost dried up. The cooked battuto is called a soffritto. 3. Transfer the soffritto to a heavy 6-8 quart saucepan. Stir in the stock, tomato paste, and cheese. Bring to a boil over a high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally. Taste the ragu and season it with salt and pepper. 4. If you are not using this sauce for lasagne pasticcia, and you wish to thicken it, add the cream after you have turned off the burner under the saucepan. Taste the ragu and season it with nutmeg.
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