Pappardelle con Ragu di Funghi Misti (Pappardelle with Mixed Mushroom Ragù)

Name: Pappardelle con Ragu di Funghi Misti (Pappardelle with Mixed Mushroom Ragù)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 Servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 onion; 1 celery; 1 carrot; 1 garlic; 1/2 red chili pepper; 2 fresh thyme; 3/4 ounce dried porcini mushrooms; 1 pound mushrooms; 3 tablespoons white wine; 1 can plum tomatoes; 1 1/4 cups vegetable stock; 12 ounces pappardelle pasta; salt; black pepper; Parmesan Cheese; thyme

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5

8 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 Servings
Course
Main Course
Cuisine
Italian

Pappardelle con Ragu di Funghi Misti (Pappardelle with Mixed Mushroom Ragù)

Iris Warren

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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.

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Ingredients

Servings

1/4 cup extra-virgin olive oil
1 onion finely chopped
1 celery finely chopped, stalk
1 carrot finely chopped
1 garlic finely chopped, clove
1/2 red chili pepper finely chopped
2 fresh thyme sprigs
3/4 ounce dried porcini mushrooms reconstituted in a little warm water, 20 grams
1 pound mushrooms cleaned and coarsely chopped, mixed wild or cultivated, 2 ounces or 500 grams
3 tablespoons white wine
1 can plum tomatoes chopped, 14 ounces or 400 grams
1 1/4 cups vegetable stock hot, 300 milliliters
12 ounces pappardelle pasta fresh
salt sea salt; freshly ground black pepper
black pepper sea salt; freshly ground black pepper
Parmesan Cheese to serve, grated Parmesan, fresh thyme leaves
thyme to serve, grated Parmesan, fresh thyme leaves

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Instructions

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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.