Ingredients

Method

  • 4 tbsp olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 garlic clove, chopped
  • ½ red chilli, chopped
  • 2 thyme sprigs
  • 20g dried porcini, soaked in a little hot water
  • 500g mixed wild mushrooms, chopped
  • 3 tbsp red wine
  • 400g tin of chopped tomatoes
  • 300ml veg stock
  • Grated parmesan, to serve
  • Salt and pepper
  • Al dente pasta, to serve
  • Heat the oil in a large frying pan, and gently cook the onion, carrot, garlic, chilli, celery, and thyme for about 5-6 mins. Stir the porcini mushrooms into the pan, then chuck in the fresh mushrooms and cook for a couple of minutes.
  • Increase the heat and add the wine. Allow it to evaporate, then pour in the tomatoes, the porcini water, and the stock, and season well. Cook on a steady simmer, partially covered, for 45 mins. When thick and glossy, serve with pappardelle or penne pasta, and plenty of parmesan.
30 mins
4 serving
This recipe pairs perfectly with the Massolino 'Langhe' Nebbiolo 2019 from Piedmont, Italy.

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