Hunter’s Sauce, or “Sauce Chasseur”, traditionally was made with game meat and mushrooms foraged by hunters returning from the hunt. Our less labor-intensive version of a classic features vine-ripened tomatoes simmered with slab bacon, mushrooms, and carrots.
2 cups button mushrooms, cleaned and cut into sixths
3/4 cup red onion, sliced thin
1/2 carrots, cut into thin rounds
1 tsp. tomato paste
1/2 cup vine-ripened tomatoes, chopped
1/2 cup red wine
1 cup water
1 tsp. salt
1 1/2 tsp. fresh rosemary, chopped
3 tbsp. extra-virgin olive oil
1 tbsp. butter
Freshly grated Parmesan cheese
Fresh cracked pepper to taste
Heat 3 tablespoons of olive oil in a pan over high heat. Once the oil is hot, toss in the bacon and sear until brown, but not crisp. Add the onion and carrots and continue to cook on high heat for 3 minutes. Add the tomato paste, chopped tomatoes and mushrooms and cook for another 4 minutes, stirring constantly. Once the sauce begins to caramalize add the red wine and water, turn down the heat to medium and simmer for 15-20 minutes until the liquid has reduced by approximately 3/4 the amount you started with. Add salt and a dash of fresh cracked pepper while the sauce simmers.
Heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Macaroni and cook for 5-6 minutes. Strain the pasta when it appears that the pasta has 1 more minute to cook and add to the sauce for 1 minute to finish cooking. Turn off the heat and then add the rosemary and butter. Stir until the butter has melted and divide among 4 serving bowls. Top each serving with grated Parmesan cheese, salt and fresh cracked pepper to taste.