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Pappardelle with Mushroom Ragu

Pappardelle with Mushroom Ragu
  • Serves: 4
  • Cooks In: 45 minutes
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Ingredients

250 g portobello or flat mushrooms, thinly sliced
100 g cup mushrooms, thinly sliced
2 garlic cloves, minced
2 -3 shallots, finely diced
1 tsp dried oregano
1 tsp fresh thyme
½ cup red wine
1 tbsp tomato paste
1 cup passata sauce
Pinch sea salt
Boiling water
300 g dried pappardelle pasta
Olive oil
Parmesan cheese, shaved, to serve
Freshly cracked pepper, to serve

Method

1

Sauté the garlic and shallots with a drizzle of olive oil in a large frypan with high sides on medium heat. Sauté until the shallots become transparent.

2

Add the sliced mushrooms and stir. Once the mushrooms are partially cooked (5 minutes) add the red wine and allow to simmer for 5 minutes or until the liquid has reduced by half.

3

Add the tomato paste, dried oregano, fresh thyme and stir through for a couple of minutes.

4

Follow by adding the passata and a good pinch of sea salt. Allow to simmer for 15-18 minutes so the flavours develop, and the sauce thickens.

5

While the sauce is cooking, boil salted water in a large pot. Add the dried pasta and follow the pack instructions for cooking time.

6

Once the pasta is al dente, drain in a colander, reserving 2 tbsp of the pasta water.

7

Add the pasta to the saucepan and gently stir to coat through the sauce. If the pasta sauce is too thick, add the reserved pasta water and stir through.

8

Serve by dividing the pasta between 4 large pasta bowls, and top with shaved parmesan cheese and freshly cracked pepper.

Ingredients

 250 g portobello or flat mushrooms, thinly sliced
 100 g cup mushrooms, thinly sliced
 2 garlic cloves, minced
 2 -3 shallots, finely diced
 1 tsp dried oregano
 1 tsp fresh thyme
 ½ cup red wine
 1 tbsp tomato paste
 1 cup passata sauce
 Pinch sea salt
 Boiling water
 300 g dried pappardelle pasta
 Olive oil
 Parmesan cheese, shaved, to serve
 Freshly cracked pepper, to serve

Directions

1

Sauté the garlic and shallots with a drizzle of olive oil in a large frypan with high sides on medium heat. Sauté until the shallots become transparent.

2

Add the sliced mushrooms and stir. Once the mushrooms are partially cooked (5 minutes) add the red wine and allow to simmer for 5 minutes or until the liquid has reduced by half.

3

Add the tomato paste, dried oregano, fresh thyme and stir through for a couple of minutes.

4

Follow by adding the passata and a good pinch of sea salt. Allow to simmer for 15-18 minutes so the flavours develop, and the sauce thickens.

5

While the sauce is cooking, boil salted water in a large pot. Add the dried pasta and follow the pack instructions for cooking time.

6

Once the pasta is al dente, drain in a colander, reserving 2 tbsp of the pasta water.

7

Add the pasta to the saucepan and gently stir to coat through the sauce. If the pasta sauce is too thick, add the reserved pasta water and stir through.

8

Serve by dividing the pasta between 4 large pasta bowls, and top with shaved parmesan cheese and freshly cracked pepper.

Pappardelle with Mushroom Ragu

Tags:

 Pasta

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