Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Porcini mushrooms*; dried
1 c Hot water
1 tb Olive oil
2 oz Pancetta*; or bacon --
Choppe
1 ea Med Onion -- chopped
2 ts Rosemary -- fresh or 1
Teaspo
1/8 ts Dried red pepper -- crushed
1 cn Tomatos; crushed -- with
Adde

* Pancetta, which is Italian unsmoked bacon cured in salt, and porcini
mushrooms are available at Italian markets and some specialty food
stores. Rinse mushrooms briefly under cold water. Place in small
bowl. Pour 1 cup hot water over and let soak 30 minutes to soften.
Remove mushrooms from water, reserve soaking water. Cut hard stems
from mushrooms. Heat oil in heavy medium saucepan over medium heat.
Add pancetta and saute 2 minutes. Add onion and rosemary and cook
until onion is translucent, stirring occasionally, about 8 minutes.
Add dried red pepper and saute 20 seconds. Add tomatoes and
mushrooms. Carefully pour in reserved mushroom soaking liquid,
leaving sediment in bowl. Simmer until sauce is thick, stirring
occasionally, about 35 minutes. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and chill.) Makes about 4 cups. Use with
Fontina, Mushroom and Pancetta Lasagna. Cover recipe from Bon
Appetit, January, 1992. Courtesy of Shareware RECIPE CLIPPER 1.1

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