Mushroom Ragu Pappardelle
Think indulgent, hearty pasta… without the post-holiday slump.
Equipment
- Dutch Oven
Ingredients
- 1 kg mushrooms
- 1 large onion diced
- ⅓ cup tomato paste
- 250ml dry white wine
- 1 tin crushed tomatoes
- 250ml cream
- olive oil
- 1 tsp chilli flakes
- salt & pepper to taste
- 500g pappardelle pasta or pasta of your choice
- 4 tbs butter
- ½ cup parmesan cheese extra for serving
- fresh basil
Instructions
- Using a food processor- blitz two thirds of the mushrooms until they are very finely chopped.
- In a large dutch oven heat oil over medium heat. Add onion and cook down until soft. Add garlic and cook for another minute until fragrant. Add the tomato paste and cook until caramelised.
- Add in the mushrooms and cook for at least 30 minutes. They will lose a lot of volume and moisture. Cook until all the water has evaporated and they begin to take on some colour. Deglaze with the white wine and season with salt, pepper and chilli flakes.
- Add the crushed tomatoes and simmer. Finish with the cream.
- For the pappardelle pasta cook until al dente according to packet instructions. Reserve 2 cups of pasta water. Drain pasta and then dot with knobs of butter. Sprinkle with parmesan and using the pasta water to create a silky sauce consistency mix everything together.
- Slice and sear the remaining mushrooms in a little olive oil until golden brown. Season.
- Just before serving combine the mushroom ragu, pappardelle and seared mushrooms. Garnish with fresh basil and some extra parmesan.