Pappardelle con Ragu di Funghi Misti (Pappardelle with Mixed Mushroom Ragù)
A recipe for Pappardelle con Ragu di Funghi Misti (Pappardelle with Mixed Mushroom Ragù). Fresh pappardelle pasta is paired with a comforting sauce packed with multiple types of mushrooms.
Servings 4 Servings
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 onion finely chopped
- 1 celery stalk finely chopped
- 1 carrot finely chopped
- 1 garlic clove finely chopped
- 1/2 red chili pepper finely chopped
- 2 fresh thyme sprigs
- 3/4 ounce (20 grams) dried porcini reconstituted in a little warm water
- 1 pound 2 ounces (500 grams) mixed wild or cultivated mushrooms cleaned and coarsely chopped
- 3 tablespoons white wine
- 1 can (14 ounces, 400 grams) chopped plum tomatoes
- 1 1/4 cups (300 milliliters) hot vegetable stock
- 12 ounces fresh pappardelle pasta
- Sea salt and freshly ground black pepper
- Grated Parmesan and fresh thyme leaves to serve
Instructions
- Heat the olive oil in a large frying pan over medium heat. Add the onion, celery, carrot, garlic, chili, and thyme, and sauté for about 5 minutes until softened. Squeeze out the soaked dried porcini (reserve the soaking water) and stir into the pan. Add the fresh mushrooms and sauté for 1 minute or so. Increase the heat, add the white wine, and allow to evaporate.
- Add the tomatoes, the reserved porcini soaking water, and the stock, and season with some salt and pepper. Bring to a boil, then lower the heat, partially cover with a lid, and cook gently for 45 minutes.
- Just before the mushroom ragù is ready, bring a large saucepan of salted water to a boil and cook the pappardelle pasta until al dente, 2-3 minutes.
- Drain the pasta and combine well with the ragù. Serve immediately with a sprinkling of grated Parmesan and some fresh thyme.